Malaysian-Style Vegan Beef Satay Wraps
A Malaysian-inspired vegan dish featuring flavorful satay filling wrapped in crispy pastry. This recipe is perfect for a quick and satisfying meal.
Ingredients
- ●1 block TofuExtra-firm, drained and cut into 1-inch cubes
- ●1/2 cup Coconut milkFull-fat, refrigerated
- ●2 Chili peppersSliced
- ●2 inches GingerSliced
- ●2 stalks LemongrassSliced
- ●1 package PastryVegan puff pastry, thawed
- ●1/4 cup CilantroChopped
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, whisk together coconut milk, chili peppers, ginger, lemongrass, and tofu.
- 3
Let the mixture marinate for at least 30 minutes.
- 4
Roll out the pastry to a thickness of 1/8 inch.
- 5
Cut the pastry into 4-6 rectangles, depending on the desired size for the wraps.
- 6
Place a tablespoon of the satay filling onto one end of each pastry rectangle.
- 7
Brush the edges with water and fold the pastry in half to form a triangle.
- 8
Press the edges to seal and use a fork to crimp.
- 9
Brush the tops with a little water and bake for 20-25 minutes, or until golden brown.
- 10
Serve warm, garnished with chopped cilantro.