Tofu Satay With Tangy Dipping Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Frim or extra firm tofu,
SATAY SAUCE
2 tbsp: Peanut oil,
1/2 medium: Onion, minced
1 each: Garlic clove, minced
2 tsp: Curry powder,
1 cup: Coconut milk,
1 tbsp: Soy sauce,
1 tbsp: Brown sugar,
1/2 tsp: Red chili powder, minced
1 tbsp: Lemongrass, minced
1/2 cup: Crunchy peanut butter,
TANGY DIPPING SAUCE
2 tbsp: Sugar,
1/4 cup: Waterr,
3 tbsp: White or red wine vinegar,
1/2 tbsp: Soy sauce,
1/4 tsp: Red chili flakes,
2 tbsp: Carrots, grated
1 tbsp: Roasted peanuts, chopped
SPICES
4 tbsp: Peanut oil,
2 tbsp: Dry sherry,
1 tbsp: Lemongrass, chopped
2 each: Garlic cloves,
1 tbsp: Curry powder,
2 tsp: Brown sugar,
Directions:
Drain the tofu & place the cakes between several layers of paper
towels. Weight the top with a heavy plate & leave for 1 to 3 hours.
While draining, prepare the Satay Sauce & Dipping Sauce.
SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion &
garlic until the onion is wilting, approximately 2 minutes. Add curry
powder & cook for 30 seconds. Add coconut milk, spy sauce, sugar,
pepper, lemongrass & peanut butter. Cook over very low heat,
stirring constantly, for 5 minutes.
DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the
water. Remove from the heat & stir in the vinegar, soy sauce & dried
chili flakes. When completely cool, add the carrot & peanuts & serve.
When the tofu has drained, slice each cake lengthways into 4 strips.
In a food processor, combine oil, lemongrass, garlic, curry powder,
chili pepper & sugar & process until smooth. Pour this mixture over
the tofu strips, toss gently to coat the pieces & marinate fro an
hour at room temperature.
Soak 16 wooden skewers in water for 15 minutes. Carefully insert two
wooden skewers parallel & 1" apart into each tofu slice. Oil the
grill. On a closed grill over medium-hot coals, grill the tofu,
turning once, until browned, 10 to 12 minutes. Serve with sAtay
Sauce & Dipping Sauce.
Kelly McCune, "Vegetable on the Grill"
Source from luhu.jp
towels. Weight the top with a heavy plate & leave for 1 to 3 hours.
While draining, prepare the Satay Sauce & Dipping Sauce.
SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion &
garlic until the onion is wilting, approximately 2 minutes. Add curry
powder & cook for 30 seconds. Add coconut milk, spy sauce, sugar,
pepper, lemongrass & peanut butter. Cook over very low heat,
stirring constantly, for 5 minutes.
DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the
water. Remove from the heat & stir in the vinegar, soy sauce & dried
chili flakes. When completely cool, add the carrot & peanuts & serve.
When the tofu has drained, slice each cake lengthways into 4 strips.
In a food processor, combine oil, lemongrass, garlic, curry powder,
chili pepper & sugar & process until smooth. Pour this mixture over
the tofu strips, toss gently to coat the pieces & marinate fro an
hour at room temperature.
Soak 16 wooden skewers in water for 15 minutes. Carefully insert two
wooden skewers parallel & 1" apart into each tofu slice. Oil the
grill. On a closed grill over medium-hot coals, grill the tofu,
turning once, until browned, 10 to 12 minutes. Serve with sAtay
Sauce & Dipping Sauce.
Kelly McCune, "Vegetable on the Grill"
Source from luhu.jp