Tofu Satay with Ginger-Cashew Sauce

== Description ==
This red-hot, vegetarian version of the satay is made and packed with tofu, real vegetables, fruit juice, soy sauce, and herbs in a skewer and topped with a tangy cashew sauce.
== Ingredients ==
=== For the satay base ===
* 1 lb. extra-firm tofu, drained and cut into 1-inch cubes
* 1 large green bell pepper, cut into small squares
* 6 oz. baby portobello mushrooms, stemmed
* 1 cup cherry tomatoes
* ⅓ cup low-sodium soy sauce
* 2 tbsp. fresh lime juice
* 1 tbsp. brown sugar
* 1 tbsp. dark sesame oil
* 2 medium cloves garlic, minced
* fresh cilantro sprigs for garnish (optional)
=== Ginger-cashew sauce ===
* 1 cup raw cashews (4. oz)
* 1 tbsp. dark sesame oil
* 2 tsp. minced fresh ginger
* 2 medium cloves garlic, minced
* 3 scallions (white and light green parts), chopped
* ¼ cup soy sauce, dark only
* ¼ cup canned light coconut milk
* ¼ tsp. hot pepper sauce, or more to taste
== Directions ==
=== For the skewers and vegetables ===
# Soak 6 long bamboo skewers in cold water for 30 minutes or use 6 long metal skewers.
# Thread tofu, bell pepper, mushrooms, and tomatoes alternately on skewers.
# Place in a single layer in a large glass baking dish.
# In a small bowl, whisk together soy sauce, lime juice, brown sugar, sesame oil, and garlic.
# Pour over skewers and let stand for 1 hour, turning occasionally.
=== Ginger-cashew sauce ===
# Meanwhile, make ginger-cashew sauce: in a food processor, place cashews and pulse on and off until ground. Set aside.
# In a medium saucepan, heat sesame oil over medium heat.
# Add scallions, garlic and ginger and cook, stirring often, 30 seconds.
# Stir in or mix with ground cashews, soy sauce, coconut milk, and hot sauce.
# Reduce heat to low and simmer, stirring occasionally, 30 to 45 minutes, adding up to ⅓ cup water if the mixture seems too thick.
# Remove from heat and set aside.
=== Satay ===
# Prepare the grill.
# Place marinaded skewers on grill, simply reserving the marinade.
# Cook until lightly browned, turning occasionally and basting with marinade, 12 to 15 minutes.
# Transfer to the serving platter and garnish with cilantro, if desired.
# Serve hot over rice, with the ginger-cashew sauce for dipping.
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Category:Vegetarian Recipes
Category:Skewer Recipes
Category:Green bell pepper Recipes
Category:Cashew Recipes
Category:Cherry tomato Recipes
Category:Extra-firm tofu Recipes
Category:Light coconut milk Recipes
Category:Lime juice Recipes
Category:Cremini mushroom Recipes
Category:Vegan Recipes
Category:Vegan Main Dish Recipes
Category:Lunch Recipes
Category:Dinner Recipes
Category:Vegetable Recipes
Category:Main Dish Recipes
Category:Vegetarian Main Dish Recipes
Category:Herb Recipes
Category:Spice Recipes
Category:World Recipes
Category:Tofu Recipes
Category:Tomato Recipes
Category:Fruit juice Recipes
Category:Coconut milk Recipes
Category:Mushroom Recipes
Category:Ginger Recipes
Category:Garlic Recipes
Category:Soy Sauce Recipes
Category:Sesame oil Recipes
Category:Cilantro Recipes
Category:Scallion Recipes
Category:Condiment Recipes
Category:Grilled Recipes