Peanuts, tofu and coconut are a classic combination, and when paired with crisp cucumber ribbons and fresh mint, you get an unbelievably refreshing summertime dish. The satay sauce is creamy, sweet, zesty and salty – we recommend generously drizzling it all over your skewers.
Make the marinade in a bowl and let the tofu sit in it for 10-15 minutes.
Meanwhile, wash off the cucumber well. Use a vegetable peeler to peel long, thin ribbons, going from top to bottom. You should have 16 long cucumber ribbons. You will have leftover cucumber, so slice it into sticks to snack on.
Stir together the ingredients for the satay sauce until smooth.
Thread the marinated tofu onto skewers. If you’re using wooden skewers, make sure you soak them first.
Place your skewers onto your BBQ or grill that’s set to medium heat and lightly oil with about 2-3 teaspoons of coconut oil. Grill the tofu for 3-4 minutes per side until you see a nice browning.
Once cooked, carefully remove the tofu 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. You can also dip each skewer into the satay sauce.