Dr. Padma Garvey
The plant-based Doctor Mom
Thaw blocks of frozen tofu. Squeeze out as much water as possible without crushing the blocks. Cut the blocks into pieces about the size of pack of cards.
Marinade: In a blender, 1/2 of unsweetened, shredded coconut, 8 oz. of coconut water, three crushed cloves of garlic, one inch of fresh ginger finely chopped, salt to taste, one tablespoon of honey, 1/2 teaspoon of turmeric, one to two tablespoons of miso
Place the tofu squares in a dish with the satay marinade. You should have enough marinade to thoroughly soak the tofu.
After tofu has marinated for about one hour, cook on your grill or bake in oven at 350 degrees. Flip the tofu over so both sides brown and crisp nicely.
Roast 1/4 cup of unsalted, raw peanuts until slightly brown. Coarsely crush the peanuts. Mix with 1/4 cup of soy sauce, one tablespoon of agave. Place in blender and add 1/3 cup of water. Blend well.
Serve tofu satay with peanut dip.