Ingredients

1 block firm tofu, cut into 1-inch cubes
1 English cucumber, peeled into long thin ribbons

Tofu Marinade

1 package of sprouted super firm tofu, pressed and cut into 24 cubes
1 Tbsp peanut butter
3 Tbsp tamari
2 Tbsp sesame oil
2 Tbsp maple syrup
1 clove garlic, pressed

Satay Sauce

1/4 cup coconut milk
3 Tbsp peanut butter
1 Tbsp lime juice
2 tsp tamari
2 tsp maple syrup
1 small garlic clove, pressed
1 tsp ginger, grated
Pinch of red pepper flakes or dash of hot sauce (optional)
Pinch of sea salt

Toppings

1/2 cup toasted peanuts, roughly chopped
1 cup mint leaves, roughly chopped

Directions

Mix the marinade in a bowl enough enough to hold the tofu cubes. Toss the tofu into the marinade. Use your hands to get them nice and coated and let the tofu sit for 10-15 minutes or longer.

Cut ends off the cucumber. Use a madeline or vegetable peeler to peel long, thin ribbons, going from top to bottom. You should have 16 long cucumber ribbons.

Whisk together the ingredients for the satay sauce until smooth.

Thread four cubes of the marinated tofu onto each skewers. If you’re using wooden skewers, make sure you soak them for at least 30 minutes.

Grill over a lightly oiled grill at medium heat for 3-4 minutes per side until you see a nice brown color Note: I like to use coconut oil for this

Once cooked, carefully remove the top 3 tofu cubes from the skewers, except for one tofu cube. Then begin threading on the cucumber ribbons, interchanging between tofu and cucumber. You’ll need to fold the cucumber back and forth several times so that it’s easy to thread onto the skewer.

Top with chopped peanuts, satay drizzle and mint leaves.