Tofu Satay

Tofu Satay Recipe - Vegetarian Thai Dish with Soy Sauce and Curry Powder

Region / culture: Thailand | Preparation time: 1 hour | Cooking time: 10-15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Tofu Satay is a delicious and flavorful dish that originated in Indonesia. It consists of marinated and grilled tofu skewers served with a spicy soybutter sauce. This vegetarian version of the traditional satay dish is perfect for those looking for a meat-free alternative that is still packed with flavor.

History

Satay is a popular dish in Southeast Asia, particularly in Indonesia, Malaysia, and Thailand. It is traditionally made with marinated and grilled meat skewers served with a peanut sauce. Tofu Satay is a vegetarian twist on this classic dish, using tofu as the main protein instead of meat. The marinade and sauce are still packed with traditional flavors, making it a delicious and satisfying meal for vegetarians and meat-eaters alike.

Ingredients

16 oz (454 g) firm tofu, drained (If refrigerated water-pack tofu is not available, substitute shelf-stable (silken) tofu. Broil in the oven until lightly browned, without putting cubes on skewer.)
0.25 cup soy sauce
1 tbsp vegetable oil
1 tbsp packed brown sugar
1 tbsp finely chopped green onions
1 tbsp cilantro
1 tsp curry powder
0.25 tsp crushed red chilies
1 red or green bell pepper, cut into 1-inch squares

Spicy soybutter sauce

0.5 cup soybutter
3 tbsp warm water
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp honey
1 clove garlic, minced
1 tsp chopped cilantro
0.25 tsp crushed red chilies

How to prepare

Cut the tofu into 1-inch cubes and drain them on several layers of paper towels to remove excess moisture.
Place the tofu cubes in a single layer in a shallow pan.
Combine the remaining ingredients, except for the peppers, and pour the mixture over the tofu. Make sure to turn the cubes to coat all sides.
Marinate the tofu cubes for 1 hour, turning them after 30 minutes.
Thread the tofu and peppers onto 4 bamboo skewers, alternating between them. (Soak the bamboo skewers in water for 1 hour or longer to prevent the exposed parts from burning.)
Grill the skewers over medium heat or broil them until they are browned on all sides. Baste them several times during the cooking process.

Spicy soybutter sauce

Mix all the ingredients with a fork. If a thinner consistency is desired, add more warm water.
The sauce can be served at room temperature or warmed over low heat, stirring occasionally. Alternatively, it can be microwaved on High for 45 to 60 seconds.
Use the sauce as a dipping sauce for tofu satay. This recipe yields 0.75 cup of sauce.

Variations

Use different vegetables like zucchini, mushrooms, or cherry tomatoes on the skewers.
Add more spices like cumin, paprika, or turmeric to the marinade for extra flavor.
Use a different type of nut butter for the sauce, such as almond butter or cashew butter.

Cooking Tips & Tricks

Make sure to drain the tofu well before marinating it to remove excess moisture and allow it to absorb the flavors of the marinade.

- Soak the bamboo skewers in water for at least an hour before grilling to prevent them from burning.

- Baste the tofu skewers with the marinade while grilling to keep them moist and flavorful.

- Serve the tofu satay with the spicy soybutter sauce on the side for dipping.

Serving Suggestions

Tofu Satay can be served as an appetizer or as a main dish. It pairs well with steamed rice or a fresh salad.

Cooking Techniques

Grilling or broiling the tofu skewers gives them a nice charred flavor and crispy texture. Make sure to baste them with the marinade while cooking to keep them moist and flavorful.

Ingredient Substitutions

Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

- Substitute maple syrup or agave nectar for honey in the sauce for a vegan option.

- Use almond butter or cashew butter instead of soybutter for a different flavor profile.

Make Ahead Tips

You can marinate the tofu cubes ahead of time and keep them in the refrigerator for up to 24 hours before grilling. The sauce can also be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Arrange the tofu skewers on a platter and drizzle the spicy soybutter sauce over the top. Garnish with chopped cilantro and crushed red chilies for a pop of color and flavor.

Pairing Recommendations

Tofu Satay pairs well with a crisp white wine like Sauvignon Blanc or a light beer like a pilsner. It also goes well with a refreshing iced tea or a tropical fruit smoothie.

Storage and Reheating Instructions

Store any leftover tofu satay in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Tofu Satay contains approximately 200 calories.

Carbohydrates

Each serving of Tofu Satay contains approximately 10 grams of carbohydrates.

Fats

Each serving of Tofu Satay contains approximately 12 grams of fats.

Proteins

Each serving of Tofu Satay contains approximately 15 grams of proteins.

Vitamins and minerals

Tofu is a good source of calcium, iron, and magnesium. It also contains vitamins like vitamin E and vitamin K.

Alergens

This recipe contains soy and peanuts. It may also contain gluten if soy sauce with gluten is used.

Summary

Tofu Satay is a nutritious dish that is high in proteins and healthy fats. It is a good source of vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Tofu Satay is a delicious and flavorful dish that is perfect for vegetarians and meat-eaters alike. It is packed with protein, healthy fats, and vitamins, making it a nutritious and satisfying meal option. Serve it with the spicy soybutter sauce for a delicious and satisfying meal that is sure to impress.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Tofu Satay. It was a warm summer day, and I had just finished attending a cooking class hosted by a dear friend. The class was focused on exploring different vegetarian dishes, which was quite new to me at the time. As someone who grew up cooking traditional meat-based meals, I was intrigued by the idea of incorporating more plant-based recipes into my repertoire.

During the class, we learned how to make a variety of dishes using tofu as the main ingredient. Tofu was something I had never really experimented with before, but I was eager to learn and expand my culinary skills. One of the dishes we made that day was Tofu Satay, a flavorful and aromatic dish that combined the richness of tofu with the bold flavors of a peanut sauce. I was instantly hooked.

The recipe for Tofu Satay was passed down from my friend's grandmother, who had learned it from a Malaysian neighbor many years ago. It was a dish that held a special place in my friend's heart, as it reminded her of the time she spent in Malaysia with her grandmother. As she shared the recipe with us, I could see the love and nostalgia in her eyes, and I knew that this dish would become a staple in my own kitchen.

To make Tofu Satay, you start by marinating cubes of tofu in a mixture of soy sauce, ginger, garlic, and a touch of brown sugar. The tofu absorbs the flavors beautifully, giving it a savory and umami-rich taste. After marinating for a few hours, the tofu is threaded onto skewers and grilled until golden and slightly charred.

The real star of the dish, however, is the peanut sauce. Made with creamy peanut butter, coconut milk, soy sauce, lime juice, and a hint of chili paste, the sauce is a balance of sweet, salty, and spicy flavors that perfectly complement the tofu. Drizzled over the grilled tofu skewers, the peanut sauce brings the whole dish together, creating a symphony of flavors that dance on your taste buds.

As I made Tofu Satay for the first time in my own kitchen, I found myself transported back to that warm summer day when I first learned the recipe. The scent of ginger and garlic filled the air, mingling with the smoky aroma of the grill. I could almost hear my friend's grandmother's laughter as she shared stories of her time in Malaysia, and I felt a connection to her and the generations of women who had passed down this recipe.

Over the years, I have made Tofu Satay countless times, each time adding my own twist to the recipe. Sometimes I add extra chili paste for a spicier kick, or I swap out the tofu for grilled vegetables for a lighter version of the dish. No matter how I choose to make it, Tofu Satay always brings me back to that moment of discovery, when I opened my heart and my kitchen to new flavors and experiences.

As I sit down to enjoy a plate of Tofu Satay with my family, I can't help but feel grateful for the gift of this recipe. It has taught me to be open-minded in my cooking, to embrace new ingredients and techniques, and to honor the traditions and stories behind each dish I create. And as I take a bite of the tender tofu, coated in a luscious peanut sauce, I am reminded once again of the power of food to connect us to our past, our present, and each other.