Tofu Satay

Tofu Satay

One of my all time favorite Thai starters is Tofu Satay but it is rarely offered at Thai restaurants. Those if you that live in SF should check out Bangkok 900 in Cole Valley. It is kind of a hole in the wall but Scott and I went there on weekly date nights leading up to our Thai trip – our Monday night breakdancing class was just down the street 🙂 – and I have to say, they definitely do it right there! I have always wanted to recreate it and had a reason to do so when I hosted my Thai Supper Club on Wednesday night (I also served my Thai Red Curry). The marinade is the real kicker so of course if tofu is not your thing, you could use a protein of your choice and I am sure it would even be a great marinade for roasted or grilled veggies.

Tofu Satay
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 14-ounce blocks extra firm tofu, drained and blotted of excess moisture – extra firm is important in this recipe!
  • 2 large cloves garlic
  • 1 large shallot
  • 1 tsp turmeric powder
  • ¼ tsp ground white pepper
  • ¼ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground fennel seeds
  • ⅛ cup dark soy sauce
  • ⅛ cup water
  • Peanut Sauce
  • ⅓ cup creamy peanut butter
  • 2 Tbsp brown rice vinegar
  • 1 clove garlic, chopped
  • ¼ tsp red pepper flakes
  • ⅓ cup – ½ cup hot water
Instructions
  1. Slice tofu into oblongs, approximately 4 inches by 1 inch; each block will yield eight oblongs. You can also cut it into smaller cubes depending on how you plan to serve. Set aside.
  2. Using a food processor (or mortar and pestle), grind garlic and shallots into a paste. Transfer to a small bowl. Add all other ingredients to the paste. Mix well, then spread half the paste in a shallow casserole dish. You may want to use a spoon to prevent staining your hands with turmeric. Press tofu into mixture to cover the underside. Spread the remaining paste on top of tofu. With a fork, gently turn tofu by quarters to cover with paste. Cover dish with plastic wrap. Refrigerate to marinate at least four hours.
  3. Remove marinated tofu from refrigerator. Arrange tofu without on a hot, greased grill pan or skillet that has heated for a few minutes over medium-high heat. Carefully turn the tofu every few minutes to brown on all sides.
  4. While cooking, you can make the peanut sauce simply by combining all the ingredients and whisking together. Adding hot water until it gets to the consistency you like.
  5. Remove tofu from pan, put toothpick or skewer into it and serve immediately while still hot with peanut sauce.

Serving suggestion: If serving as more of a plated meal, forgo skewers and serve tofu pieces inside a romaine or butter lettuce leaf. Wrap it up and dip in peanut sauce for a delicious lettuce wrap :)… who doesn’t love things wrapped in lettuce?!

 

 

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