• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tofu Satay with Tangy Dipping Sauce

  • Recipe Submitted by on

Category: Grill, Main Dish, Vegetables

 Ingredients List

  • 2 lb Frim or extra firm tofu


2 tb Peanut oil
1/2 md Onion, minced
1 Garlic clove, minced
2 ts Curry powder
1 c Coconut milk
1 tb Soy sauce
1 tb Brown sugar
1/2 ts Red chili powder, minced
1 tb Lemongrass, minced
1/2 c Crunchy peanut butter

2 tb Sugar
1/4 c Waterr
3 tb White or red wine vinegar
1/2 tb Soy sauce
1/4 ts Red chili flakes
2 tb Carrots, grated
1 tb Roasted peanuts, chopped

4 tb Peanut oil
2 tb Dry sherry
1 tb Lemongrass, chopped
2 Garlic cloves
1 tb Curry powder
2 ts Brown sugar

Drain the tofu & place the cakes between several layers of paper
towels. Weight the top with a heavy plate & leave for 1 to 3 hours.
While draining, prepare the Satay Sauce & Dipping Sauce.

SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion &
garlic until the onion is wilting, approximately 2 minutes. Add
curry powder & cook for 30 seconds. Add coconut milk, spy sauce,
sugar, pepper, lemongrass & peanut butter. Cook over very low heat,
stirring constantly, for 5 minutes.

DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the
water. Remove from the heat & stir in the vinegar, soy sauce & dried
chili flakes. When completely cool, add the carrot & peanuts & serve.

When the tofu has drained, slice each cake lengthways into 4 strips.
In a food processor, combine oil, lemongrass, garlic, curry powder,
chili pepper & sugar & process until smooth. Pour this mixture over
the tofu strips, toss gently to coat the pieces & marinate fro an
hour at room temperature.

Soak 16 wooden skewers in water for 15 minutes. Carefully insert two
wooden skewers parallel & 1" apart into each tofu slice. Oil the
grill. On a closed grill over medium-hot coals, grill the tofu,
turning once, until browned, 10 to 12 minutes. Serve with sAtay
Sauce & Dipping Sauce.

Kelly McCune, "Vegetable on the Grill"

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