Tofu Satay Recipe
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Firm tofu - 1 lb, cut into 1/2-inch cubes | ||
| Corn oil | 1 Tablespoon (For the Marinade:) | |
| Soy sauce | 1 Tablespoon (For the Marinade:) | |
| Lemon juice | 1 Tablespoon (For the Marinade:) | |
| Turmeric | 2 Teaspoon (For the Marinade:) | |
| Mustard powder | 1/4 Teaspoon (For the Marinade:) | |
| Garlic | 1 Clove (5gm) (For the Marinade:) | |
| Onion | 1 Small, finely chopped (For the Marinade:) | |
| Vegetable stock | 1 Pint (For the Sauce:) | |
| Spring onions | 5 (For the Sauce:) | |
| Garlic | 2 Clove (5gm) (For the Sauce:) | |
| Bay leaves | 3 (For the Sauce:) | |
| Cardamom pods - 5, bruised | ||
| Cinnamon stick | 1 Inch (For the Sauce:) | |
| Lemon juice | 2 Tablespoon (For the Sauce:) | |
| Clear honey | 2 Tablespoon (For the Sauce:) | |
| Coconut | 1 Ounce, desiccated (Curry powder - 2 teaspoons) | |
| Salted peanuts | 6 Ounce, finley crushed (Curry powder - 2 teaspoons) | |
Directions
GETTING READY
1) In a medium sized bowl, combine the marinade ingredients.
2) Gently add tofu to this. Do not break up the tofu. Mix in so that the tofu is well coated with marinade.
3) Keep covered in the refrigerator for 2 hours, or preferably overnight.
MAKING
4) To prepare the sauce, in a medium bowl, combine all the ingredients except the peanuts.
5) On high power, cook for 15 minutes, until the liquid is reduced to two-thirds.
6) Strain well and reserve the liquid.
7) To this reduced liquid, add the crushed peanuts and mix well.
8) On high power, cook for 8 minutes or until thick, stirring twice in between.
9) To a casserole dish, gently transfer the tofu, discarding the marinade.
10) Over this, pour the sauce and on high power, cook covered for 3 minutes.
SERVING
11) Serve the Tofu Satay hot, in a decorative dish.
1) In a medium sized bowl, combine the marinade ingredients.
2) Gently add tofu to this. Do not break up the tofu. Mix in so that the tofu is well coated with marinade.
3) Keep covered in the refrigerator for 2 hours, or preferably overnight.
MAKING
4) To prepare the sauce, in a medium bowl, combine all the ingredients except the peanuts.
5) On high power, cook for 15 minutes, until the liquid is reduced to two-thirds.
6) Strain well and reserve the liquid.
7) To this reduced liquid, add the crushed peanuts and mix well.
8) On high power, cook for 8 minutes or until thick, stirring twice in between.
9) To a casserole dish, gently transfer the tofu, discarding the marinade.
10) Over this, pour the sauce and on high power, cook covered for 3 minutes.
SERVING
11) Serve the Tofu Satay hot, in a decorative dish.
Chef
