Tofu Satay

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 510
• Protein: 23 g
• Carbs: 18 g
• Fat: 38 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 200 ml Coconut milk ( divided into two parts )
• 100 g Peanut butter ( smooth )
• 1 tbsp Thai curry paste yellow
• 1 tbsp palm sugar ( grated )
• 2 tbsp soy sauce
• 1 piece Lime juice ( juiced )
• 2 piece Garlic ( finely minced )
• 1 piece lemongrass ( bulb finely sliced )
• 1 tsp Turmeric powder
• 1 tsp galangal ( minced )
• 2 tbsp Peanut oil
• 0.5 piece Cucumber ( thinly sliced for serving )
• 12 piece Wooden skewers ( soaked in water )

Instructions

1. Tofu preparation

   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. Marinade and skewers

   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. Assembling and cooking

   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. Satay Sauce

   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.

Chef's tips

• 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.

Storage

Store the tofu and sauce separately in the fridge for 48 hours. Reheat the tofu in a pan to restore its crispiness.