Okay, okay, skewers season is over (and by that I mean Summer), but I’m still in the mood for them. Enter, my Satay Tofu Skewers. Super easy (tick), incredibly tasty (tick), skewers (tick?). Enjoy!
Making My Satay Tofu Skewers? You’ll Need a Few Things…
For the Tofu:
- Firm Tofu (400g): The main protein source in this dish. Tofu absorbs the flavors of the marinade and grills well, providing a meaty texture and mild taste.
- Soy Sauce (2 tbsp): Adds a salty and savory umami flavor to the tofu, enhancing its taste.
- Coconut Milk (1/4 cup): Coconut milk adds creaminess and a subtle tropical sweetness to the tofu, complementing the savory flavors and providing a slightly tropical undertone.
- Curry Powder (1 tsp): Brings a blend of warm, aromatic spices that contribute a depth of flavor and a hint of warmth to the tofu.
- Maple Syrup (1 tbsp): Provides sweetness and a subtle smokiness, which balances the savory and spicy flavors in the marinade.
- Garlic Powder (1 tsp) and Onion Powder (1 tsp): These powders infuse the tofu with a gentle garlic and onion aroma and taste, making the marinade more flavorful.
For the Satay Sauce:
- Coconut Milk (3/4 cup): A creamy base for the sauce that adds richness and a mild sweetness to balance the other strong flavors in the sauce.
- Smooth Peanut Butter (1/2 cup): The primary flavor component of satay sauce. It contributes a nutty, creamy, and slightly sweet taste to the sauce.
- Soy Sauce (3 tbsp): Adds saltiness and a deep, savory umami flavor to the sauce, enhancing the overall taste.
- Brown Sugar (1.5 tbsp): Sweetens the sauce and helps balance the saltiness of the soy sauce while adding depth and complexity to the flavor.
- Chili Powder (1/2 tsp): Provides a mild level of spiciness to the sauce, giving it a subtle kick.
- Ground Ginger (1/2 tsp): Adds a warm and slightly zesty flavor, complementing the nuttiness of the peanut butter and the sweetness of the coconut milk.
- Lime Juice (1/2 lime): Adds a refreshing tang to the sauce, cutting through the richness and providing a bright, citrusy contrast to the other flavors.
- Chopped Coriander: Offers a fresh and herbaceous note that contrasts with the richness of the tofu and satay sauce, enhancing the overall flavor profile.
- Toasted and Chopped/Crushed Peanuts: These provide a crunchy texture and a nutty flavor that adds complexity to the dish, as well as a delightful contrast to the creamy sauce and tofu.
- Kebab skewers
For the tofu:
- 1 400g block firm tofu drained and pressed
- 2 tbsp soy sauce
- 1/4 cup coconut milk tinned
- 1 tsp curry powder
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
For the satay sauce:
- 3/4 cup coconut milk tinned
- 1/2 cup smooth peanut butter
- 3 tbsp soy sauce
- 1.5 tbsp brown sugar
- 1/2 tsp chilli powder
- 1/2 tsp ground ginger
- 1/2 lime juiced
- Coriander chopped
- Toasted and chopped/crushed peanuts
- Start by preparing the marinade for the tofu – in a shallow dish or tupperware stir together the soy sauce, coconut milk, curry powder and maple syrup.
- Ensure the tofu has been drained and pressed. Then slice into long strips, then place these in the marinade and make sure all the pieces are submerged or coated in the liquid. Cover and leave to marinate for at least 2 hours in the fridge.
- Once the tofu has marinated, preheat the oven to 200C and line a baking tray with baking paper. Lay out the pieces of tofu and place in the oven to bake for 10 minutes, remove and flip the tofu pieces, then place back in the oven to bake for another 10-15 minutes. Once they have cooled, press the skewers into them.
- Prepare the satay sauce by adding all the ingredients apart from the lime juice to a small saucepan and whisk until well combined. Remove from the heat and add the lime juice. Taste test and add any more seasonings to your preference. Let it cool for a while before serving.
- Add the sauce to a shallow ramekin or bowl and sprinkle with chopped peanuts. Enjoy!