Tofu Satay with Ginger-Cashew Sauce

Tofu Satay with Ginger-Cashew Sauce Recipe | Vegan & Vegetarian Food from Indonesia

Region / culture: Indonesia | Preparation time: 1 hour | Cooking time: 15 minutes | Servings: 4 |

Vegan diet

Introduction

Tofu Satay with Ginger-Cashew Sauce is a delicious and flavorful dish that combines the savory taste of tofu with a rich and creamy ginger-cashew sauce. This recipe is perfect for a vegetarian or vegan meal, and is sure to impress even the most discerning of palates.

History

Satay is a popular dish in Southeast Asian cuisine, typically made with skewered and grilled meat that is served with a flavorful dipping sauce. This vegetarian version of satay replaces the meat with tofu, making it a healthier and more sustainable option for those looking to reduce their meat consumption.

Ingredients

For the satay base

1 lb (454 g) extra-firm tofu, drained and cut into 1 inch cubes
1 large green bell pepper, cut into small squares
6 oz (170 g) baby portobello mushrooms, stemmed
1 cup cherry tomatoes
0.33 cup low-sodium soy sauce
2 tbsp fresh lime juice
1 tbsp brown sugar
1 tbsp dark sesame oil
2 medium cloves garlic, minced
fresh cilantro sprigs for garnish (optional)

Ginger-cashew sauce

1 cup raw cashews (4. oz)
1 tbsp dark sesame oil
2 tsp minced fresh ginger
2 medium cloves garlic, minced
3 scallions (white and light green parts), chopped
0.25 cup soy sauce, dark only
0.25 cup canned light coconut milk
0.25 tsp hot pepper sauce, or more to taste

How to prepare

For the skewers and vegetables

Soak 6 long bamboo skewers in cold water for 30 minutes or use 6 long metal skewers.
Thread tofu, bell pepper, mushrooms, and tomatoes alternately on skewers.
Place the skewers in a single layer in a large glass baking dish.
In a small bowl, whisk together soy sauce, lime juice, brown sugar, sesame oil, and garlic.
Pour the mixture over the skewers and let them stand for 1 hour, turning occasionally.

Ginger-cashew sauce

Meanwhile, make the ginger-cashew sauce: in a food processor, place cashews and pulse on and off until ground. Set aside.
In a medium saucepan, heat sesame oil over medium heat.
Add scallions, garlic, and ginger and cook, stirring often, for 30 seconds.
Stir in or mix with ground cashews, soy sauce, coconut milk, and hot sauce.
Reduce the heat to low and simmer, stirring occasionally, for 30 to 45 minutes, adding up to 0.33 cup water if the mixture seems too thick.
Remove from heat and set aside.

Satay

Prepare the grill.
Place the marinaded skewers on the grill, simply reserving the marinade.
Cook until lightly browned, turning occasionally and basting with the marinade, for 12 to 15 minutes.
Transfer to the serving platter and garnish with cilantro, if desired.
Serve hot over rice, with the ginger-cashew sauce for dipping.

Variations

Substitute the tofu with seitan or tempeh for a different texture and flavor.
Add vegetables such as zucchini, eggplant, or onion to the skewers for added variety.

Cooking Tips & Tricks

Make sure to drain the tofu well before cutting it into cubes, as excess moisture can prevent the tofu from browning properly.

- Soaking the skewers in water before grilling will prevent them from burning.

- Basting the skewers with the marinade while grilling will help to keep the tofu moist and flavorful.

Serving Suggestions

Serve the Tofu Satay with Ginger-Cashew Sauce over rice or noodles for a complete meal. Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

Cooking Techniques

Grilling the skewers over medium heat will give the tofu a nice charred flavor while keeping it moist and tender.

Ingredient Substitutions

Use almond butter or peanut butter in place of cashews for a nut-free version of the sauce.

- Substitute tamari for soy sauce to make the dish gluten-free.

Make Ahead Tips

The tofu skewers can be marinated in advance and stored in the refrigerator for up to 24 hours before grilling. The ginger-cashew sauce can also be made ahead of time and reheated before serving.

Presentation Ideas

Arrange the skewers on a platter with a drizzle of the ginger-cashew sauce and a sprinkle of chopped peanuts for a beautiful presentation.

Pairing Recommendations

Serve the Tofu Satay with Ginger-Cashew Sauce with a side of steamed vegetables or a fresh salad for a balanced meal. Pair with a crisp white wine or a light beer for a refreshing accompaniment.

Storage and Reheating Instructions

Leftover tofu skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. The ginger-cashew sauce can be stored in the refrigerator for up to 1 week and reheated before serving.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 27g

- Dietary Fiber: 4g

- Sugars: 9g

Fats

- Total Fat: 22g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 60%

- Calcium: 15%

- Iron: 20%

Alergens

Contains soy and tree nuts (cashews)

Summary

This dish is a good source of protein and fiber, and is rich in vitamins and minerals. It is relatively high in fat due to the cashews in the sauce, but the fats are mostly healthy unsaturated fats.

Summary

Tofu Satay with Ginger-Cashew Sauce is a delicious and nutritious dish that is perfect for a vegetarian or vegan meal. With a flavorful marinade and a creamy sauce, this dish is sure to become a favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Tofu Satay with Ginger-Cashew Sauce. It was a warm summer day, and I was visiting my dear friend Lily at her cozy cottage by the lake. Lily was known for her adventurous palate and love for trying new and exotic dishes, so I was not surprised when she invited me to join her in the kitchen to prepare a special dinner.

As we gathered the ingredients and started to cook, I watched in awe as Lily expertly diced the tofu and mixed up the marinade for the satay. The aroma of ginger and garlic filled the air, and I knew that this dish was going to be something truly special.

Lily explained to me that she had learned this recipe from a traveling chef she had met on one of her many culinary adventures. The chef had shared his secrets with her, and she was now passing them on to me. I felt honored to be entrusted with such a delicious and unique recipe.

As we grilled the tofu skewers and whipped up the cashew sauce, I couldn't help but marvel at the combination of flavors and textures in this dish. The creamy cashew sauce complemented the savory tofu perfectly, and the hint of ginger added a subtle warmth that tied everything together.

After we sat down to enjoy our meal, I knew that this recipe was one that I would want to make again and again. I asked Lily if she would mind sharing it with me, and she happily agreed. I made sure to write down every detail, from the ingredients and measurements to the cooking instructions, so that I could recreate this dish in my own kitchen.

Over the years, I have made Tofu Satay with Ginger-Cashew Sauce countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who have all raved about its deliciousness. It has become a staple in my repertoire, a dish that I turn to whenever I want to impress or indulge myself with a special treat.

I have since added my own personal touches to the recipe, such as a sprinkle of chopped cilantro or a squeeze of lime juice to brighten up the flavors. I have also experimented with different types of tofu, using firm tofu for a chewier texture or silken tofu for a creamier consistency.

Every time I make Tofu Satay with Ginger-Cashew Sauce, I am reminded of that sunny day spent with Lily in her kitchen, learning from her and discovering a new favorite dish. I am grateful for the culinary adventures that have brought me to this moment, where I can share my love of cooking and good food with others.

As I sit here now, writing down the story of how I learned to make this recipe, I am filled with a sense of nostalgia and gratitude. Cooking has always been a passion of mine, and it is through recipes like this one that I am able to express my creativity and share my love with those around me.

I hope that whoever reads this story will be inspired to try new things in the kitchen, to seek out new flavors and experiences, and to create their own culinary memories. After all, food is not just about nourishment—it is about connection, tradition, and joy. And I am grateful for every moment spent in the kitchen, learning and growing through the power of a good meal.