Tofu Satay with Tangy Dipping Sauce
Yield: 4 servings
2 lb firm or extra firm tofu
2 tablespoons peanut oil
1/2 onion, minced
1 garlic clove, minced
2 teaspoons curry powder
1 c coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon red chili powder, minced
1 tablespoon lemongrass, minced
1/2 c crunchy peanut butter
2 tablespoons sugar
1/4 c water
3 tablespoons white or red wine vinegar
1/2 tablespoons soy sauce
1/4 teaspoons red chili flakes
2 tablespoons carrots, grated
1 tablespoon roasted peanuts, chopped
4 tablespoons peanut oil
2 tablespoons dry sherry
1 tablespoon lemongrass, chopped
2 garlic cloves
1 tablespoon curry powder
2 teaspoons brown sugar
Drain the tofu and place the cakes between several layers of paper
towels. Weight the top with a heavy plate and leave for 1 to 3
Heat oil in a pot over medium-high heat. Cook onion and garlic
until the onion is wilting, approximately 2 minutes. Add curry
powder and cook for 30 seconds. Add coconut milk, soy sauce, sugar,
pepper, lemongrass and peanut butter. Cook over very low heat,
stirring constantly, for 5 minutes.
In a small pot, over low heat, dissolve sugar in the water. Remove
from the heat and stir in the vinegar, soy sauce and dried chili
flakes. When completely cool, add the carrot and peanuts and 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 and sugar and process until smooth. Pour this mixture
over the tofu strips, toss gently to coat the pieces and marinate
fro an hour at room temperature.
Soak 16 wooden skewers in water for 15 minutes. Carefully insert
two wooden skewers parallel and 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 and dipping sauce.