One of my favorite dishes in Thailand was their deliciously creamy, sweet, savory, and spicy satay chicken bursting with nutty flavor! I've adapted this recipe to fit a heart-healthy diet so my dad can enjoy it with me. The key is to replace peanuts with almonds and coconut milk with coconut water to save on saturated fats. The coconut aminos is a perfect replacement for the classic soy sauce and pairs really well with the coconut water. You can definitely use this recipe with chicken, but it was so flavorful that I decided to use tofu for a healthier meal!
Key Nutrition Facts (1 Serving): Sodium: 300 mg/Saturated Fat: 2g/ Cholesterol: 0mg (See disclosures*)
Serving Size: 2
Ingredients*:
15 oz extra firm tofu
3 Tablespoons of almond butter
1/2 cup coconut water
2 teaspoons of honey
1 Tablespoon sesame oil
2 Tablespoons of Coconut Secret coconut aminos (or any coconut aminos with equivalent nutrition facts)
Minced garlic
Minced ginger
Pinch of black pepper
Squeeze of lime
Fresh green onions, cilantro, sliced almonds and black sesame seed (for garnish)
(Optional and if your doctor-approved diet permits: a pinch of any of the Top 10 Salt Replacements)
Let's Cook:
Prep tofu: Press tofu between paper towels to release extra water. Cut tofu into 1 1/2-inch chunks; add them onto skewers.
Make the satay sauce: In a small bowl, whisk together the almond butter, coconut water, honey, sesame oil, coconut aminos, garlic, ginger, black pepper, and lime.
Brown tofu: In a pan on medium heat, brown tofu for 2 minutes then flip to another side to brown. Cook until all 4 sides are slightly brown and crisp.
Add sauce: Add sauce to the pan and coat every side of the tofu skewers with sauce. Cook for only a couple of minutes.
Extras: Add tofu skewers to a plate, pour extra sauce onto the pan; top generously with chopped cilantro, green onions, sliced almonds and black sesame. Enjoy!
Enjoy Your Satay With These Low Sodium Sides:
Cilantro Rice: Fresh and flavorful! Mix a zero-sodium rice with some fresh cilantro!
Veggie Medley: Mix chopped cucumbers, tomatoes, parsley and lemon for a nice little veggie side
Footnotes/Disclosures
*The nutritional information provided in this recipe is an estimate and is for informational purposes only. Actual nutrition facts may vary based on the specific ingredients and brands you use, as well as the portion sizes. For accurate nutritional information, please consult a registered dietitian or nutritionist. Thank you for understanding!
** Some of the links on this blog are affiliate links, which means I may earn a small commission if you click on the link and make a purchase. This is at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Healthy Heart Foodie!
*** This article was written from the perspective of my own experience with my dad. My dad suffered from heart failure and coronary artery disease requiring bypass surgery. If you suffer from other medical conditions such as diabetes, there may be other considerations.
**** I am not a health-care professional and the information in this website is not meant to be medical advice. Please consult your doctor for medical guidance.
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