For the Marinade:
For the Peanut Butter Sauce:
For the Assembly:
In the bowl of a food processor, place the coriander and cumin, the lemongrass, shallot, garlic, ginger, coconut milk, dates, soy sauce or tamari, lime juice and turmeric. Process until a homogenous consistency is achieved. Pour the marinade in a shallow bowl and add the tofu cubes. Mix until well-coated and let stand for 30 minutes.
Meanwhile, preheat the oven to 350˚. Make the peanut sauce by whisking all the sauce ingredients in a medium bowl, until smooth and well-combined. Keep aside.
After 30 minutes, place the tofu cubes on a parchment-lined baking sheet, keeping the marinade for later. Place in the oven and bake for 15 minutes. On a second parchment-lined baking sheet, place the broccolette and the red pepper and rub with olive oil, sea salt and pepper. After baking for 15 minutes, turn the tofu cubes over and brush them with the rest of the marinade. Place back in the oven, along with the vegetable baking sheet, and bake for 10 minutes. Take the vegetables out of the oven and place the tofu on the top rack to broil. Broil, while checking to make sure it doesn’t burn, for 3-5 minutes, until the sides are gently charred. Serve the tofu on a bed of cooked noodles along with the vegetables and top with the peanut sauce. Garnish with roasted peanuts, some fresh lime juice, and green onions. Bon appétit!
Keywords: tofu, satay, peanut, bowl