This has to be one of my favourite dishes of all time. On a recent trip to Indonesia I had the best satay tofu I’ve ever had and wanted to recreate that Bali-licious feeling. There is nothing finer this side of Black Forest Gateaux than the moreish-ness of this dish and its accompaniments. The tendrils of aroma that will curl around your kitchen are intensely glorious. I would make this recipe just for the aroma. And then still eat the lot!
This recipe has a few parts to it and I’d recommend reading my tofu guide before getting started – especially if you’re new to tofu.
Again, make all or some of this – mix, match and alter as you go. There’s huge scope here to make this to your specific tastes.
As mentioned there are a few parts:
- Marinated tofu / ‘chicken’ pieces
- Peanut dipping sauce
- Satay baste
Marinated tofu:
1 block of tofu
Some fake chicken pieces ( I used Redwood but any can be used)
1tbsp peanut/groundnut oil
1 tbsp coconut oil
4 tbsp soya sauce / Braggs
2-4 grated garlic cloves
Inch of grated fresh ginger
Grated zest of a fresh lime
Juice of a fresh lime (the same lime as above!)
6 chopped spring onions
2 tsps of curry powder
1 tsp ground coriander
1 tbsp of maple syrup or agave nectar
Press the tofu overnight or for at least 6 hours. This will make it firmer and easier to skewer. Again, read my guide to tofu for the theory behind this.
Add the peanut oil to a saucepan and add the garlic, ginger and lime zest. Sweat them until you can start to smell the wondrous aroma! Add the coriander powder and lightly toast.
When the aroma begins to intensify, add the remaining ingredients (except tofu and/or chicken). Continue to heat for 10 mins until bubbling. The aim here is to infuse all of the flavours to really draw out the intensity of the marinade.
Coaxing out the flavour of the marinade
Cut the pressed tofu into chunky cubes (big enough to be skewer-able). Place the tofu and/or chicken pieces in a flat dish so all pieces are touching the bottom of the dish (not stacked on top of each other). Pour over the warm marinade and mix lightly. Allow at least 3 hours for the marinating magic to happen.
Cubed and ready to skewer
Marinating magic about to start
Peanut dipping sauce
So, I call this a dipping sauce but I’ve used it as a curry sauce before. I’ve even made vast quantities and sealed it in air tight jars to consume at regular intervals in the following weeks! This is moreish. Seriously moreish. Endorphin overload!
I have to thank my good friend Mike for this recipe – he gave it to me about 7 years ago and it’s given me endless pleasure ever since. I have it written on the back of an old envelope (as the best recipes always are!) I remember jotting it down has he stirred a pan of this simmering sauce, dictating the recipe from memory. It has to be good!
Some of the ingredients are a little niche (eg: rice vinegar) but are well stocked in larger supermarkets and keep for ages, which means you can keep making this recipe. Winner.
2 tsp Peanut/groundnut oil
2 cloves grated garlic
2 tbsps grated ginger
2 tbsps soy sauce / Braggs
1 tsp ground coriander
2/3 cup of peanut butter (chunky or not, it’s up to you)
2 tbsps of maple syrup / agave nectar
3 tbsps rice vinegar
2 tsps sweet chili sauce (optional)
Saute the garlic and ginger in the peanut/groundnut oil over a mow/medium heat (you’re coaxing out the flavours, not trying the evict them!) Add the coriander, soy sauce and ½ cup of water (you can add more water later depending on how thick you’d like the sauce)
Add the peanut butter and turn the heat to the lowest setting.
Whisk together until combined and velvety.
Add the syrup/agave, vinegar and sweet chili sauce (if using) and stir to combine.
Add more water for a thinner sauce.
The peanut sauce, simmering (and calling to me!)
This is best served luke warm or at room temperature. You can make it several days ahead and keep it in the fridge until needed. Simple reheat in a saucepan and add more water until the desired consistency.
Satay baste
Ok, we’re nearly there, well done for making it this far!
The baste is to add to smother over the skewers and add a decadent peanutty duvet to the tofu. Start by carefully threading the tofu and/or ‘chicken’ onto kebab skewers.
Skewered and waiting for the baste
Top tip: soak the skewers in water for at least 30 mins before adding the tofu. This will prevent the skewers from burning in the oven
An easy recipe, from which you only need to remember the number 2:
2 tbsp peanut butter
2 tbsps sesame oil
2 tbsps soy sauce
2 tbsps maple syrup/agave nectar
2 tsps sweet chili sauce
some water
Heat the oil in a saucepan and add all the ingredients except water. Stir in water until you get a thick, gooey consistency that will cling to the skewers.
Place the loaded skewers on a baking tray and smother them with the baste.
Bake in the oven for around 15 mins or until the baste starts to caramelise and bubble.
I served with quinoa and assorted stir fried vegetables.
Top tip: read my guide to making perfect quinoa (works every time!)
A feast of pure satay-faction!
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