Tofu satay with tangy dipping sauce

4 servings

Ingredients

Quantity Ingredient
2 pounds Frim or extra firm tofu
2 tablespoons Peanut oil
½ medium Onion, minced
1 each Garlic clove, minced
2 teaspoons Curry powder
1 cup Coconut milk
2 tablespoons Sugar
¼ cup Water
3 tablespoons White or red wine vinegar
½ tablespoon Soy sauce
4 tablespoons Peanut oil
2 tablespoons Dry sherry
1 tablespoon Lemongrass, chopped
1 tablespoon Soy sauce
1 tablespoon Brown sugar
½ teaspoon Red chili powder, minced
1 tablespoon Lemongrass, minced
½ cup Crunchy peanut butter
¼ teaspoon Red chili flakes
2 tablespoons Carrots, grated
1 tablespoon Roasted peanuts, chopped
2 eaches Garlic cloves
1 tablespoon Curry powder
2 teaspoons Brown sugar

Directions

SATAY SAUCE

TANGY DIPPING SAUCE

SPICES

Drain the tofu & place the cakes between several layers of paper towels. Weight the top with a heavy plate & leave for 1 to 3 hours.

While draining, prepare the Satay Sauce & Dipping Sauce.

SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion & garlic until the onion is wilting, approximately 2 minutes. Add curry powder & cook for 30 seconds. Add coconut milk, spy sauce, sugar, pepper, lemongrass & peanut butter. Cook over very low heat, stirring constantly, for 5 minutes.

DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the water. Remove from the heat & stir in the vinegar, soy sauce & dried chili flakes. When completely cool, add the carrot & peanuts & 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 & sugar & process until smooth. Pour this mixture over the tofu strips, toss gently to coat the pieces & marinate fro an hour at room temperature.

Soak 16 wooden skewers in water for 15 minutes. Carefully insert two wooden skewers parallel & 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 & Dipping Sauce.

Kelly McCune, "Vegetable on the Grill" Submitted By JOELL ABBOTT On 02-02-95

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