MALAYSIAN TOFU SATAY

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Malaysian Tofu Satay image

This could also be made with any other meat sub such as seitan, or with real meat like chicken or beef.

Provided by BusyBeeHoneyBee

Categories     Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 20

1 teaspoon lemon zest (or ground lemongrass powder)
1 1/2 tablespoons fresh ginger, minced
1 fresh red chili peppers, minced or 1 teaspoon sriracha hot sauce
2 cups chopped shallots
2 tablespoons vegetable oil
3/4 cup dark brown sugar
1 teaspoon fresh lemon juice, in 1/4 cup water
1/2 cup water
1 1/2 teaspoons kosher salt
3 1/2 teaspoons coriander seeds, ground
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 teaspoon sriracha hot sauce or 1 teaspoon red pepper flakes, to taste
1 tablespoon brown sugar
2 teaspoons freshly squeezed lime juice
2 teaspoons rice wine vinegar or 2 teaspoons white wine vinegar
2 teaspoons ginger
1 garlic clove, minced
1/4 cup water
2 lbs tofu, cut into strips and threaded onto metal skewers

Steps:

  • Preheat grill to high heat.
  • Put the first four marinade ingredients in a food processor and grind.
  • Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).
  • Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.
  • Bring to a boil and let simmer 5 minutes.
  • Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.
  • Mix all satay ingredients together, except the water and tofu.
  • Slowly add the water until the sauce reaches desired consistency.
  • Grill tofu strips for 2 minutes on each side, or until cooked through.
  • Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.

Nutrition Facts : Calories 313.9, Fat 11.9, SaturatedFat 1.7, Sodium 669.1, Carbohydrate 43.8, Fiber 1.2, Sugar 30.6, Protein 12.9

*** Explore more Malaysian Tofu Satay Recipes »

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