Best Satay Tofu Recipes

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE

Steps:

• Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes.
• Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish.
• Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.)
• Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers.
• Heat the grill or a griddle pan over high. Use a pastry brush to dab the 1/4 cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate.
• Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers.
• Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.

GRILLED OR ROASTED TOFU SATAY

Steps:

• Combine the marinade ingredients in a large bowl. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.
• Prepare the grill or preheat the oven to 450 degrees.
• To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl.
• Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. If you are grilling the satay, thread the tofu and red peppers on skewers. (Bamboo skewers must be soaked for 30 minutes.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan. Use 2 pans if one pan isn't large enough.
• Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.
• Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom. Also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid. In either case, stir the coconut milk before measuring it. Once heated, the coconut milk will thin out.

EGGPLANT (AUBERGINE) AND TOFU SATAY

Steps:

• curry paste:.
• grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
• skewers:.
• Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
• Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
• satay sauce:.
• Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
• Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
• Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
• Serve the skewers on individual plates with a small bowl of satay sauce.
• Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.

SATAY TOFU

Steps:

• In a bowl, combine the peanut butter, fish sauce, chilli, ginger, garlic, honey and lime juice. Stir until you have a smooth paste.
• Carefully slice your smooth tofu into cubes and marinade in the soy sauce for a couple of minutes. Heat the oil in a pan over a medium heat before adding the tofu, tossing frequently to cook all over for around seven minutes until golden. Be careful when tossing as the tofu is very delicate. Once cooked, turn off the heat and pour over the satay sauce. Stir through so each piece is coated.
• You can serve this dish with rice, noodles or simply on its own!

SATAY TOFU SKEWERS WITH GARLIC & GINGER PAK CHOI

Steps:

• Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, then thread onto four skewers and put on a baking tray.
• Heat the grill to its highest setting. Grill the tofu for 4 mins on each side until nicely browned and crisp. Meanwhile, heat the oil in a frying pan or wok. Add the garlic and ginger and sizzle for 1 min or so, then tip in the pak choi and cook for about 3 mins until wilted.
• Divide the pak choi and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.

INDONESIAN-STYLE TOFU SATAY

Steps:

• press the tofu to remove excess moisture (place it in a shallow dish, place a plate over it and one or two 16 oz cans on top of that. Let it stand until the excess liquid has drained from the tofu, 15-30 min.).
• cut tofu into 3/4 inches cubes and arrange on 6 skewers. Place in single layer in baking dish.
• Process remaining ingredients, except green onions, in food processor or blender until smooth.
• Pour over tofu kabobs and refrigerate, covered, 1 hours Drain, reserving marinade.
• bake tofu kabobos at 4oo degrees for 20 minute Mix green onions into reserved marinade and serve with kabobs.

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Cut tofu into 3 lengthwise slices. Grill tofu, with enough heat to leave grill marks, until crisp. Remove from heat and cut into long, wide strips.
• Skewer on skewers and serve with peanut sauce.
• For the peanut sauce: Heat oil in a large skillet over medium heat. Add onion and ginger; cook, stirring frequently, until browned. Add garlic and chile paste; brown lightly. Add rice vinegar, white and brown sugars, tamari, salt, lime juice and cilantro. Bring to a boil. Add coconut milk and return to boil. Purée in a blender or food processor. Return to heat and bring to a simmer. Slowly whisk in peanut butter until melted and combined.

MALAYSIAN TOFU SATAY

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.

TOFU SATAY WITH PEANUT DIPPING SAUCE

Steps:

• For the Marinade: Combine the soy sauce, sesame oil, and sherry vinegar in a large bowl. Add the tofu and toss to coat. Allow to marinate for at least 30 minutes, or up to 8 hours (refrigerate if marinating longer than 1 hour). For the Peanut Dipping Sauce: Put the coconut milk, peanut butter, garlic, curry powder, brown sugar, lime juice, oil, and soy sauce in a food processor. Blend until smooth. Pour into a serving bowl and set aside. Cooking Directions: Preheat the oven to 450F. Arrange the tofu in one layer in a large baking dish (use two if necessary). Brush each piece of tofu with a bit of the Peanut Dipping Sauce. Transfer the baking pan to the oven and bake, uncovered, for 15 minutes. Remove from the oven and flip each piece of tofu. Brush the tofu again with the dipping sauce and return to the oven. Bake for another 10 to 15 minutes, until tofu is nicely browned. Remove from the oven and allow to cool slightly before serving. Serve with the dipping sauce

TOFU SKEWERS WITH SATAY SAUCE

Steps:

• Cut the block of tofu into long slices, approx 15mm x 25mm x 100mm, and insert a skewer into each along the long length, and lay in a dish.
• Drizzle sesame oil and and soy sauce over the tofu skewers, and sprinkle over lemon grass and chopped chilli. Marinade for an hour, turning and basting occasionally.
• Meanwhile, make the satay sauce. Fry finely chopped onion for a couple of minutes in the olive oil, then add finely chopped garlic for another minute.
• Add the peanut butter, coconut milk, sugar and soy sauce, then stir until thickened.
• Place the skewers under a hot grill on a baking sheet, and cook for a couple of minutes, or until browned. Turn and cook the other side.
• Re-warm the satay sauce if necessary - add a little water or some of the marinade if it has become too thick. Serve in a small dish on each plate with the tofu skewers.