Friday, December 4, 2009

tofu satay

a few weeks ago kris and i enjoyed a fantastic tofu satay at lingba lounge and all the while we were savoring every bite to figure out the best way to recreate it at home. kris, being the smartie pants that he is, pointed out that freezing the tofu before hand would give it a nice firm texture. step one settled! from there i thawed the tofu in the fridge for a day then went through a series of cooking techniques to arrive at what i think was a pretty good finished product texture-wise. as far as the satay sauce goes i'm sure it's no where near traditional but it was peanut-y, coconut-y, a little spicy and definitely hit the spot!

tofu satay
1 block tofu, drained, cut into 8 slabs, frozen and thawed in the fridge
for the sauce
5 ounces coconut milk
1/4 cup peanut butter
1/4 onion, grated
1 tablespoon soy sauce
1 teaspoon brown sugar
hot sauce, to taste

to make the sauce, combine all in a saucepan over medium heat. bring to a boil, stirring frequently. remove from heat and set aside.

to cook the tofu heat a non stick skillet over medium heat and cook the tofu slabs for a few minutes on each side until lightly browned and slightly springy. heat a well oiled grill pan and cook the browned tofu on each side until grill mark appear. place on a skewer, dip and enjoy!


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