Tofu Satay
Equipment
- Food processor
Ingredients
Marinade ingredients:
- 1 banana shallot
- 1 red chilli/if using dried red chilli then soak in boiling water for 10mins
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic
- 1 Inch piece of ginger
- 1 tsp sugar
- 1 tsp flavourless oil sunflower/peanut/vegetable
- 1 tbsp roasted salted peanuts
- 400 g firm tofu
Satay sauce:
- 1 tsp grated garlic
- 1 tsp grated ginger
- 1 tsp chilli paste optional
- 2-3 tsp sugar if using unsweetened PB
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp smooth peanut butter
- 3-4 tbsp water
Instructions
Method:
- Press out the water from your tofu by covering with a tea towel and resting a weight on top for 30 mins
- Blitz marinade ingredients together, add a tbsp of water if your food processor needs it
- Coat your tofu in the marinade and gently toss. Allow minimum 1 hr up to 24hrs to marinate
- Then skewer together, and pan fry or grill until golden brown
- Simmer the water, leftover marinade, soy sauce, garlic, ginger, chilli and sugar until gently bubbling - to cook out the rawness
- Next, pour into a bowl with 2tbsps peanut butter and whisk. This will initially split and then come together into a smooth sauce
- Add more water to thin out if desired
Notes
I pickled my veg in rice vinegar, water, sugar, salt and mirin and allowed 1-2 days refrigeration prior to use.