Name: Funky Vegan Sambal Satay
Ingredients: 1 block firm tofu; 2 tbsp cornflour; 40 mL kecap manis ((sweet soy sauce)); 1 tbsp rice wine vinegar; 3 tbsp water (for marinade); 2 tbsp Funky Vegan; 50 mL water (for sauce); 30 mL neutral oil (for shallow-frying); 0.5 tbsp cornflour; 1 tsp Funky Vegan

Funky Vegan Satay Tofu

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Funky Vegan Sambal Satay

Gally of Gail

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Ingredients

1 block firm tofu
2 tbsp cornflour

Marinade

40 mL kecap manis (sweet soy sauce)
1 tbsp rice wine vinegar
3 tbsp water for marinade
2 tbsp Funky Vegan

Sauce

50 mL water for sauce
30 mL neutral oil for shallow-frying
0.5 tbsp cornflour
1 tsp Funky Vegan

Instructions

Place tofu between paper towels and place a plate on top with a can on it to weigh it down. Leave for 20 minutes to drain excess water.
Mix together kecap manis, rice wine vinegar, funky vegan and water.
Slice tofu into triangles and marinate for 10 minutes
Heat oil in a frying pan.
Remove tofu from marinade and dust with the corn flour.
Shallow fry a few minutes until browned all over, flipping as needed.
Remove tofu from pan. Add remaining marinade, 0.5 tbs cornflour, 50mL water, and extra Funky Vegan Mix well and stir until thickened.
Serve tofu with funky vegan sauce