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Tofu Satay

A home-style Tofu Satay made with Peanut Oil, Curry Powder, Coconut Milk, Soy Sauce, and Brown Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tsp
• 1 cup
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 1/2 cup
• 2 tbsp
• 1/4 cup
• 3 tbsp
• 1/2 tbsp
• 2 tbsp
• 4 tbsp
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   Drain the tofu and place the cakes between several layers of paper towels.

2. 2

   Weight the top with a heavy plate and leave for 1 to 3 hours.

3. 3

   Heat oil in a pot over medium-high heat.

4. 4

   Cook onion and garlic until the onion is wilting, approximately 2 minutes.

5. 5

   Add curry powder and cook for 30 seconds.

6. 6

   Add coconut milk, soy sauce, sugar, pepper, lemongrass and peanut butter.

7. 7

   Cook over very low heat, stirring constantly, for 5 minutes.

8. 8

   In a small pot, over low heat, dissolve sugar in the water.

9. 9

   Remove from the heat and stir in the vinegar, soy sauce and dried chili flakes.

10. 10

    When completely cool, add the carrot and peanuts and serve.

11. 11

    When the tofu has drained, slice each cake lengthways into 4 strips.

12. 12

    In a food processor, combine oil, lemongrass, garlic, curry powder, chili pepper and sugar and process until smooth.

13. 13

    Pour this mixture over the tofu strips, toss gently to coat the pieces and marinate fro an hour at room temperature.

14. 14

    Oil the grill.

15. 15

    On a closed grill over medium-hot coals, grill the tofu, turning once, until browned, 10 to 12 minutes.

16. 16

    Serve with satay sauce and dipping sauce.