Tofu Satay
Ingredients
- 400 gfirm tofu (pressed and cubed)
- 200 mlCoconut milk (divided into two parts)
- 100 gPeanut butter (smooth)
- 1 tbspThai curry paste yellow
- 1 tbsppalm sugar (grated)
- 2 tbspsoy sauce
- 1 pcLime juice (juiced)
- 2 pcGarlic (finely minced)
- 1 pclemongrass (bulb finely sliced)
- 1 tspTurmeric powder
- 1 tspgalangal (minced)
- 2 tbspPeanut oil
- 0.5 pcCucumber (thinly sliced for serving)
- 12 pcWooden skewers (soaked in water)
Method
Firm tofu cubes, pan-seared until golden and coated in a creamy peanut sauce. The aroma of lemongrass and galangal provides a freshness that balances the richness of the sauce.
- 1
Press the tofu between two clean cloths with a weight on top for 10 minutes. Dry tofu is key to getting a singing crust in the pan. Then cut it into even 2 cm cubes.
- 2
In a bowl, mix 50 ml of coconut milk with turmeric, galangal, minced garlic, and chopped lemongrass. Coat the tofu cubes. Meanwhile, soak the bamboo skewers in water to prevent them from burning.
- 3
Thread the tofu cubes onto the bamboo skewers. Heat the peanut oil over high heat. Sear the skewers until a brown, crispy crust forms on each side. The inside should remain soft.
- 4
In a small saucepan, heat the remaining coconut milk with peanut butter, curry paste, palm sugar, and soy sauce. Stir until the sauce is smooth, glossy, and coats the back of the spoon.
Frequently asked questions
How do you get this dish right?
- Don't stir the tofu too much at the start; let the crust form without rushing.
- If the satay sauce becomes too thick, loosen it with a splash of hot water to regain a coating texture.
- Oil should slightly bead on the surface of the sauce, signaling it is ready.
How long does this dish keep?
Store the tofu and sauce separately in the fridge for 48 hours. Reheat the tofu in a pan to restore its crispiness.
