Tofu Satay Kebabs with Fresh Herbs

Ingredients

• 9 ⅞ oz Firm Tofu
• ½ Lime
• 2 tbsp Tamari/dark Soy Sauce
• 2 tbsp Sriracha
• 4 tbsp Cornstarch
• 2 tbsp Coconut Oil
• 1 Lime
• 2 tbsp Water
• 3 tbsp Crunchy Peanut Butter
• 1 tbsp Soy Sauce
• 1 tsp Sriracha
• 1 tsp Chinese Vinegar
• 2 Lime
• 2 heads Little Gem Lettuce
• 4 Green Onions
• 2 tbsp Fresh Cilantro
• 2 tbsp Fresh Mint
• 2 tbsp Fresh Thai Basil
• ½ cup Dry Roasted Peanuts
• 1 Fresh Red Chili
• Salt

Instructions

1. Medium frying pan on a medium heat. Line a plate with kitchen paper. Small food processor. Mortar and pestle or rolling pin.
2. Slice the tofu into 12 fingers and place in a bowl. Squeeze the lime half over the tofu, then sprinkle over the tamari or soy sauce, sriracha and cornstarch and toss to coat. Add the coconut oil to the hot frying pan. Transfer the tofu fingers to the hot oil and fry on all sides until golden. Remove to drain on the kitchen paper.
3. Cut the lime in half and squeeze the juice into the food processor. Add the rest of the sauce ingredients and blitz until smooth. Transfer to a serving bowl.
4. Cut the limes into small wedges. Separate the lettuce leaves and arrange them on a serving platter. Sprinkle with pinch of sea salt and a squeeze of lime from one of the wedges. Snip the green onion over the lettuce. Arrange the fresh herbs and lime wedges around the platter. Bash the peanuts in a mortar and pestle or with a rolling pin and put them in a serving bowl. Transfer the tofu to a serving plate. Finely chop the chili and scatter it over the tofu. 
5. Bring everything to the table and let everyone assemble their wraps as they like. Tuck in!