TOFU SATAY WITH PEANUT SAUCE #vegetarian #appetizers

TOFU SATAY WITH PEANUT SAUCE #vegetarian #appetizers

Fresh prepared tofu satay presented with nut sauce. This high-protein starter is marinaded and afterward heated for the most scrumptiously enhanced tofu experience. Gluten-Free discretionary!

It's very a tidbit however and around 2 tofu satay per individual is likely acceptable. Try not to commit the error we did and eat every last bit of it (12 satays!) with just 2 individuals! Of course, we had it for lunch and it wasn't a hors d'oeuvre, however it is significantly more filling than it looks.

This keeps quite well so in the event that you have remains you can serve them cold the following day. We had some extra nut sauce that Jaye was serving on noodles the following day. The nut sauce does solidify a considerable amount in the refrigerator, yet when put onto hot nourishment that isn't an issue (or you can warm it).

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TOFU SATAY WITH PEANUT SAUCE #vegetarian #appetizers

INGREDIENTS
2 Blocks (8oz/220g each) Firm Tofu
For the Marinade Sauce:

  • 2 Tbsp Soy Sauce
  • 1 Tbsp Peanut Butter
  • 1 Tbsp Brown Sugar
  • 1 tsp Dried Basil
  • 1 tsp Garlic Powder

For the Peanut Sauce:

  • 1/2 Small Onion (chopped finely)
  • 1 tsp Garlic (crushed)
  • 1 tsp Sesame Oil
  • 1 tsp Red Curry Paste*
  • 1 Tbsp Light Soy Sauce
  • 1 tsp Tamarind Paste
  • 2 Tbsp Brown Sugar
  • 1/2 cup (120ml) Coconut Milk
  • 1/3 cup (83g) Peanut Butter
  • 1/2 Lime (squeezed)

For Serving:

  • Fresh Cilantro
  • Fresh Lime
  • Crushed Peanuts

INSTRUCTIONS

  1. Press the tofu for 30 minutes either using a tofu press (affiliate link) or by placing the tofu on a plate, with another plate on top of it and then piling some heavy stuff on top, like a heavy pot.
  2. While the tofu is pressing prepare the marinade sauce. Add the soy sauce, peanut butter, brown sugar, dried basil and garlic powder to a dish and use a whisk to mix together.
  3. When the tofu is pressed, cut each block into 5 or 6 strips and then place them in the marinade sauce, using a teaspoon to put marinade sauce on top of the tofu strips as well so that there is marinade on the top and bottom of the tofu.
  4. Leave the tofu in the marinade sauce for at least 20 minutes.
  5. Preheat the oven to 430°F (220°C).
  6. Place the marinaded tofu carefully onto a parchment lined baking tray. Bake for 25 minutes, turning over at the fifteen minute mark and then putting it back in for another 10 minutes.
  7. While the tofu is baking prepare your peanut sauce.
  8. Finely chop up half a small onion or quarter of a larger onion and add to a saucepan with the crushed garlic, sesame oil and red curry paste. Sauté until the onion is slightly softened. Add in the soy sauce, tamarind paste, brown sugar and coconut milk and stir in well. Then add in the peanut butter and stir until perfectly mixed and smooth. The sauce will be quite thick. Remove from heat and stir in the lime juice.
  9. Remove the tofu from the oven and allow to cool for a few minutes before skewering them on the satay sticks.
  10. Serve with the peanut sauce, fresh cilantro, fresh lime and crushed peanuts.

For more detail : bit.ly/2RJA3pt

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