Tofu Satay

Ingredients:

Tofu Satay:
1 block (350 g) extra-firm tofu, pressed and cut into ½ – 1 inch cubes
3 tbsp soy sauce
2 tbsp maple syrup
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp rice vinegar
1 tbsp sriracha
1 tbsp sesame oil
2 tsp ginseng root powder
1 tbsp canola oil, for cooking
8-10 6-inch wooden skewers, soaked in water for at least 30 minutes

Peanut Dipping Sauce:
1/2 cup creamy peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp maple syrup
1 tbsp rice vinegar
1 clove garlic, minced
1/2 tsp grated fresh ginger
Pinch of red pepper flakes (optional)
3 tbsp water, to thin as needed
Optional: chopped peanuts, sliced green onions

Directions:

1. In a medium bowl, combine soy sauce, maple syrup, garlic, ginger, rice vinegar, sriracha, sesame oil, and ginseng root powder. Whisk until well combined.
2. Add the tofu cubes to the marinade; toss to coat. Cover and refrigerate for at least 30 minutes, or several hours, to allow the tofu to absorb the flavours.
3. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
4. Thread 3-4 marinated tofu cubes onto the soaked wooden skewers; set marinade aside for basting.
5. Heat oil in a large skillet or grill pan over medium-high heat. Cook tofu skewers for 3-4 minutes per side, or until golden brown and slightly crispy. Brush any remaining marinade over the tofu during the last minute of cooking.
6. Serve the ginseng-glazed tofu satay skewers immediately with the peanut dipping sauce. Optional, serve with chopped peanuts and scallions over the satay or the sauce.