Everything that comes on skewers is something children really, really like. It makes dinner more fun. Add some peanut sauce, tofu and rice, and the kids – at least mine – are even more happy. So it’s no wonder that these tofu satays were gone in a flash! My daughter even wispered into my ear I should make this for dinner every single day. I won’t comply with that command, but it’s definitely something we could have more often, as it’s actually not that time-consuming (despite the long list of ingredients).
Tofu satay & peanut sauce
- 400g tofu (I used smoked tofu, which is firmer than regular firm tofu; the latter works fine too, but should be drained and pressed before marinating.)
- 2,5 cm ginger, grated
- 2 garlic cloves
- 1/2 stalk lemongrass
- juice of 1/2 lemon
- 2 TB shoyu (dark soy sauce)
- 1 TB tamari (or regular shoyu, if you don’t have tamari at hand)
- 3 TB brown sugar
- 2 tsp cumin
- 2 tsp chili paste (sambal oelek)
- 2 tsp coriander
- 2 tsp turmeric
- pinch of salt
- some cracked black pepper
- 1 TB coconut oil
- 2 TB toasted sesame oil
- Cut the tofu into longish saté-sized sticks that will fit onto a skewer.
- Mix all the ingredients for the marinade in a container and add the tofu sticks. Make sure to use a container that has a lid, so that you can shake it to obtain an optimal distribution of the marinade. Let sit for ideally minimum an hour. The longer you can marinate the tofu, the better (especially when using regular firm tofu, which also needs to be drained and pressed before use.)
- When the tofu is done marinating, slide the sticks onto skewers and grill in a grill pan. You might opt to either pour the leftover marinade over the satés or to add it to the peanut sauce. Both options are great.
- Serve over rice, with a generous amount of peanut sauce, and with greens on the side (I think broccoli, steamed with some oil, and sprinkled with red pepper flakes and sesame, makes a perfect side here).
- 1,5 cup coconut milk (you might want to add more if you want to thin out the sauce)
- 5 TB peanut butter (use peanut butter containing 100% peanuts – no palm oil)
- 2 tsp sesame oil
- 2 TB brown sugar
- 2 TB soy sauce
- 1/2 TB lime juice
- 1/2 tsp cayenne pepper
- Bring the coconut milk to a boil, and add the peanut butter. It will take some time for the peanut butter to completely dissolve, so don’t despair and just be patient for the lumps of peanut butter to blend into the sauce. Add the remaining ingredients and simmer for a couple of minutes.
- You might want to add the leftover tofu marinade to the sauce for an extra rich and flavourful peanut sauce.