Tofu Satay with Ginger-Cashew Sauce Recipe | Vegan & Vegetarian Food from Indonesia

Ingredients

• 1 lb (454 g) extra-firm tofu, drained and cut into 1 inch cubes
• 1 large green bell pepper, cut into small squares
• 6 oz (170 g) baby portobello mushrooms, stemmed
• 1 cup cherry tomatoes
• 0.33 cup low-sodium soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp brown sugar
• 1 tbsp dark sesame oil
• 2 medium cloves garlic, minced
• fresh cilantro sprigs for garnish (optional)
• 1 cup raw cashews (4 oz)
• 2 tsp minced fresh ginger
• 3 scallions (white and light green parts), chopped
• 0.25 cup soy sauce, dark only
• 0.25 cup canned light coconut milk
• 0.25 tsp hot pepper sauce, or more to taste