Mar 152013

Tofu Satay with Peanut SauceSource :

Ingredients for 4:
400-500g extra firm tofu, sliced to 8-12 slices
wooden skewers (as many as you have slices)
1 tsp grapeseed oil
¼ cup vegetable broth
½ cup coconut milk
¼ tsp ground ginger
¼ tsp crushed red pepper flakes
1 garlic clove, crushed
1,5 tsp toasted sesame oil
½ cup hot water
¼ cup coconut milk
1 cup roasted unsalted peanuts (or ½ cup peanut butter)
2 tbs honey (or maple syrup)
2 tbs soy sauce
¼-½ tsp Sriracha sauce (optional)
1 cup cabbage, finely shredded
1 large handful mung bean sprouts
½ cup carrots, finely shredded
2 green onions, sliced
1 tsp toasted sesame seeds
¼ tsp crushed red pepper flakes
1 tbs toasted sesame oil

Whisk all marinade ingredients in a 20x30cm pan. Place tofu skewers in marinade and spoon marinade over the top of the tofu. Let stand for 1-2 hours at room temperature, or cover and refrigerate overnight.
While your tofu is marinating, make the sauce. Blend all sauce ingredients in blender until smooth. Taste adding salt and pepper if desired. Sauce may be heated in a small saucepan over medium-low heat or in the microwave if desired.
Toss all slaw ingredients together in a large bowl to coat, refrigerate until ready to use.
Heat a large non-stick skillet or grill pan over medium-high heat. Add oil to pan, and heat until the oil begins to shimmer. Place the tofu skewers in the pan and pour a little of the marinade over the top. Cook until tofu releases from the pan and is golden brown, about 4 minutes. Flip tofu skewer over and pour a little more of the marinade over the top. Cook about 4 minutes again checking for golden brown.
Serve tofu satay skewers over cabbage slaw with Peanut Sauce for dipping.

Notes :
Not bad, for tofu. Peanut sauce is definitely interesting.

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 Posted by at 17:00 UTC

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