Tofu satay with peanut sauce

• 50 gr Bulgogi paste
• ½ teaspoon curry spices
• 1 spoon olive oil
• 600 g smoked tofu, cut into large cubes

Peanut sauce:

• 3 tablespoons light soy sauce
• 2 tsp coconut sugar
• 100 ml coconut cream
• 1 spoon olive oil
• 2 tablespoons lime juice
• 3 tablespoons of peanut butter
• 1 shallot, chopped
• 1 clove of garlic, chopped
• 1 small chili pepper, chopped

To serve:

• Sesame
• Lime juice
• Sweet chili sauce
• A few coriander leaves

1. In a bowl, combine the bulgogi paste and curry powder. Add the tofu and rub it thoroughly with the marinade. Refrigerate for 10 minutes, then thread the tofu pieces onto skewers.
2. Heat olive oil in a pot and sauté the shallot, garlic, and chili pepper. Sauté for 2-3 minutes, then add the soy sauce, peanut butter, coconut sugar, and coconut cream. Mix thoroughly and add the lime juice. Set aside to cool.
3. Heat the oil in a pan and fry the satays on both sides until golden brown.
4. Sprinkle the cooked satays with sesame seeds and cilantro. Serve with peanut sauce, chili sauce, and lime juice.