High Protein Skewers with Peanut Sauce & Edamame Slaw

Marinate the tofu

1. Soak the skewers in water for 10 minutes if using wood or bamboo
2. Toss the tofu in the soy sauce, sesame oil, garlic powder, ground coriander and turmeric
3. Leave for at least 10 minutes while you prep everything else
4. When ready to cook dust evenly with the cornflour and toss to coat

Make the peanut sauce

1. Whisk together the peanut butter, coconut milk, soy sauce, lime juice, sriracha, maple syrup and grated garlic until smooth
2. Loosen with a splash of warm water until thick but pourable
3. Taste and adjust

Make the slaw

1. Cook the edamame in salted boiling water for 2 minutes
2. Drain and rinse under cold water
3. Whisk together the peanut butter, soy sauce, lime juice, sesame oil, maple syrup and enough warm water to make a loose dressing
4. Toss with the cabbage, carrot, edamame and spring onions
5. Scatter over the peanuts
6. Taste and season

Cook the tofu - grill or broil

1. Preheat the grill to medium high
2. Thread the marinated tofu onto skewers and place on a baking tray (optionally lined with foil)
3. Drizzle with oil
4. Grill for a few minutes turning halfway until golden, slightly charred and caramelised at the edges
5. Keep an eye on them as grill temperatures vary

Serve

1. Plate the slaw and lay the skewers alongside
2. Spoon over plenty of peanut sauce
3. Finish with fresh coriander, sliced chilli and lime wedges