Vegan Tofu Saté Sticks coated in Coconut with Peanut Dip

This traditional finger food comes in a vegan version today that features a crunchy coconut crust!

One of the countless ways to give tofu a tasty twist is to bread it. In this delicious recipe for saté sticks, coconut once again plays a not insignificant role. Because the coconut flakes provide a nutty, crunchy taste experience in the breading. And anyone who loves Asian cuisine knows that coconut loves to team up with peanut. In this case, in the form of a creamy peanut dip that gets some serious fire from the chili.

So let this recipe take you to the Far East and at least send your taste buds on vacation for a little while.

For 14-15 skewers you need:

For the tofu saté:

• 360g plain tofu

• 14 - 15 shashlik sticks

• For the marinade:

• 2 tablespoons light spelt flour

• 100ml coconut milk

• 2 tablespoons soy sauce

For the breading:

• light spelt flour

• coconut flakes

For the peanut dip:

• 300ml coconut milk

• 2 tbsp. soy sauce

• red chili pepper (alternatively: chili flakes)

• a few leaves of coriander

• 4 - 5 tbsp. peanut butter

• 1 tbsp agave syrup

• juice of 1/2 lime

• Optional: 1/2 tsp guacer flour

Other:

• 1-2 tbsp. coconut oil

Preparation:

• Press the tofu firmly between 2 layers of kitchen roll and cut it into strips about 50mm thick lengthwise.

• Stick the tofu in a wavy shape on the shashlik sticks.

• Mix the ingredients for the marinade in a deep dish to a sticky, but still liquid mixture.

• Pour the flour and coconut flakes into another deep plate each.

• Start by tossing the tofu sticks in the flour, then in the marinade, and finally in the coconut flakes.

• Mix all the ingredients for the peanut dip until creamy. If you find the dip too fluid, you can use a little guac flour to get to the consistency you want.

• Heat the coconut oil in a frying pan and fry the saté sticks on both sides for about 5 minutes until crispy. You can keep them warm in the oven until serving.

Enjoy!