Tofu Satay

Name: Tofu Satay
Ingredients: 1/2 cup unsweetened coconut milk; 2 tablespoons rice bran oil; 2 tablespoons curry powder; 1 teaspoon coriander; 1 teaspoon cumin; 2 tablespoons fish sauce; 2 tablespoons sugar; 1 teaspoon kosher salt; 12 ounces Hodo Soy Firm Tofu 2, cut into small squares 1.5 x 2 x .5 inch; 48 equipment soaked in water; 2 cups unsweetened coconut milk; 2 tablespoons red curry paste; 2 tablespoons fish sauce; 1/2 cup palm sugar; 1/4 cup tamarind concentrate; 1/2 cup creamy peanut butter; 2 teaspoons sweet paprika; 2 cloves garlic

18 ingredients

6 steps

Ingredients

1/2 cup unsweetened coconut milk
2 tablespoons rice bran oil
2 tablespoons curry powder
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon kosher salt
12 ounces Hodo Soy Firm Tofu 2, cut into small squares 1.5 x 2 x .5 inch
48 equipment soaked in water
2 cups unsweetened coconut milk
2 tablespoons red curry paste
2 tablespoons fish sauce
1/2 cup palm sugar
1/4 cup tamarind concentrate
1/2 cup creamy peanut butter
2 teaspoons sweet paprika
2 cloves garlic

Directions

1

To make the satay: Whisk together marinade coconut milk, oil, curry powder, coriander, cumin, fish or soy sauce, sugar and salt into a paste. Rub the paste over tofu slices. Let rest 20 minutes. Double up two skewer sticks and skewer 2 pieces of tofu per set of skewers.
2

Grilling the skewers: On a hot oiled grill/broiler on high, grill skewers - about 2 minutes on each side, or more depending on thickness, until grill marks form.
3

To make the dipping sauce: Add all sauce ingredients into a small saucepan, whisk to combine and simmer, stirring occasionally, for 8-10 minutes until mixture is thick. Serve satay with peanut sauce.
4

Makes 24 pieces
5

Recipe Tips
6

Note: By using two bamboo sticks per skewer, the tofu will not rotate around the stick making it easier to turn the satay when grilling.