Taohu Satay
Tofu SatayAddictive and easy tomake, these tofu satays are perfect for any gathering or for grilling weather.Make sure your curry paste does not contain shrimp for this recipe. Also makesure to use firm tofu in water so the tofu does not fall apart. You can makethese ahead of time and hold them in the fridge before cooking for up to aweek.
Ingrediënten
MAKES: 10–12 SKEWERS
- 2 tsp 14 g red curry paste (check that it’s shrimp-free)
- 1 tbsp 6 g curry powder
- ½ tbsp 5 g ground black pepper
- 1 tbsp 15 g kosher salt
- 1 tbsp 15 g white sugar
- 1 tsp garlic powder or more to taste
- ½ cup 120 ml full-fat coconut milk
- 2 lb 907 g firm tofu in water
- 10 –15 6-inch [15-cm] bamboo skewers, soaked
- Canola or other high-temperature cooking oil or pan spray
- Vegan Peanut Sauce for serving
Instructies
- To make the marinade, combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium-sized bowl.
- Remove the tofu blocks from their packages, drain well and set on paper towels for 5 to 10 minutes to dry out.
- Slice the blocks into 1½-inch (4-cm)–wide bricks, then into 1½-inch (4-cm) squares and then into ¼-inch (6-mm)-thick slices.
- Add the pieces to the marinade and massage to coat them evenly.
- Thread the tofu tiles onto the bamboo skewers, leaving 2 inches (5 cm) at the bottom of each skewer.
- You can cook the skewers immediately or marinate them overnight for better flavor and texture.
- Heat a grill or griddle to high and preheat for at least 5 minutes.
- Rub a little oil on the grill or spray with pan spray.
- Grill the tofu for 2 to 3 minutes on the first side or until you get nice grill marks.
- Flip and cook for another 2 to 3 minutes, or until marked and heated through.
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