Satay Tofu Skewers with Spicy Peanut Sauce

Ingredients

• null 1 cup RiceSelect® Tri-Color Quinoa
• null 2 blocks extra firm tofu, cut into 1 1/2 in pieces
• null 8-10 skewers (soaked in water for 30 mins if wooden)
• null 1/2 cup coconut milk
• null 1 tsp Thai red curry paste
• null 1 tbsp honey
• null 3 tbsp soy sauce, divided
• null 1/2 tsp garlic powder
• null 1/3 tsp salt
• null 1/2 cup peanut butter
• null 2 tbsp sesame oil
• null 2 cloves garlic
• null 1/2-inch fresh ginger, peeled
• null 1 tbsp sriracha
• null 1/4 cup water
• null 1 red bell pepper, seeded and cut into squares
• null 1 yellow bell pepper, seeded and cut into squares
• null 2 cups broccoli florets
• null 2 tbsp vegetable oil
• null 2 tbsp cilantro, chopped
• null 2 tbsp peanuts, chopped

Instructions

1. In a large bowl, mix coconut milk, honey, 1 tbsp soy sauce, garlic powder and salt. Place tofu in bowl and coat completely. Allow to marinate for 30 minutes.
2. In a blender, add peanut butter, remaining soy sauce, sesame oil, garlic, ginger, sriracha and 1/4 cup of water. Blend until smooth. Set it aside.
3. Assemble skewers using 3 pieces of tofu per skewer. Alternating tofu, red pepper, yellow pepper, broccoli, repeat.
4. Prepare quinoa according to package directions.
5. Heat oil on griddle on medium high heat. Heat skewers for 2 minutes on each side or until charred.
6. Drizzle the spicy peanut sauce over the satay tofu skewers or use as a dipping sauce. Garnish with cilantro and peanuts.
7. Serve skewers alongside the quinoa.