Serves 10
135 min
Tofu Satay with Peanut Sauce
Recipe GLPRdc185c2a182d08
Marinated fried tofu pieces threaded on skewers and grilled until caramelized, served with a rich peanut sauce infused with red curry, coconut milk, and aromatic spices. This plant-based satay is full of Southeast Asian flavor and perfect for sharing.
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Ingredients
14 pieces Fried tofu, diced into bite-sized cubes
4 cloves Garlic cloves, peeled
¼ cup Fresh cilantro leaves
2 stalks Fresh lemongrass, pale inner parts only, coarsely chopped
1½ tsp Ground cumin
1½ tsp Ground coriander
1 tsp Turmeric powder
1 tsp Red curry powder
2 cups Coconut milk, divided
3 tsp Vegetable oil, plus extra for brushing and cooking
3 tbsp Red curry paste
2 tbsp Brown sugar
¾ cup Creamy peanut butter, unsweetened
Sea salt, to taste
2 tbsp Fresh lemon or lime juice
Fresh cilantro, chopped for garnish
Directions
In a large bowl, combine ground cumin, ground coriander, turmeric powder, and red curry powder. Mix these dry spices together well.
Using a mortar and pestle or blender, pound the garlic cloves, fresh cilantro, and chopped lemongrass into a rough, chunky paste.
Add the garlic-cilantro-lemongrass paste to the bowl of dry spices along with 1 cup of coconut milk. Whisk together until you have a smooth, well-combined marinade.
Add the diced fried tofu pieces to the bowl and toss thoroughly until each piece is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, stirring and tossing the tofu a couple of times during marinating to ensure even coating.
Thread the marinated tofu pieces onto bamboo or metal skewers, placing approximately 4 pieces per skewer. Reserve any remaining marinade for basting.
Heat a griddle or charcoal grill to medium-high heat. Lightly oil the cooking surface with vegetable oil. Place the tofu skewers on the griddle or grill and cook until the edges are caramelized and lightly charred, about 8 to 10 minutes, turning occasionally and brushing with the reserved marinade throughout cooking.
While the tofu is cooking, prepare the peanut sauce. Heat 2 to 3 teaspoons of vegetable oil in a wok or large saucepan over medium-high heat. Once the oil is hot, add the red curry paste and cook, stirring frequently, until fragrant, about 1 to 2 minutes.
Pour the remaining 1 cup of coconut milk into the wok and bring the mixture to a gentle simmer, stirring occasionally.
Add brown sugar, peanut butter, and salt to taste. Stir constantly until all ingredients are fully dissolved and the sauce thickens slightly. If the sauce becomes too thick, add 1 tablespoon of water at a time until you reach your desired consistency. Taste and adjust seasoning as needed with additional salt or lemon juice.
Transfer the cooked tofu skewers to a serving platter. Squeeze fresh lemon or lime juice over the skewers and garnish with chopped cilantro. Serve warm alongside the peanut sauce for dipping.
