Malaysian Tofu Satay
This could also be made with any other meat sub such as seitan, or with real meat like chicken or beef.
- 1 teaspoon lemon zest (or ground lemongrass powder)
- 1 1/2 tablespoons fresh ginger, minced
- 1 fresh red chili pepper, minced or 1 teaspoon sriracha hot sauce
- 2 cups chopped shallots
- 2 tablespoons vegetable oil
- 3/4 cup dark brown sugar
- 1 teaspoon fresh lemon juice, in 1/4 cup water
- 1/2 cup water
- 1 1/2 teaspoons kosher salt
- 3 1/2 teaspoons coriander seeds, ground
- 1 tablespoon creamy peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon sriracha hot sauce or red pepper flakes, to taste
- 1 tablespoon brown sugar
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons rice wine vinegar or white wine vinegar
- 2 teaspoons ginger
- 1 garlic clove, minced
- 1/4 cup water
- 2 lbs tofu, cut into strips and threaded onto metal skewers
Preheat grill to high heat.
Put the first four marinade ingredients in a food processor and grind.
Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).
Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.
Bring to a boil and let simmer 5 minutes.
Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.
Mix all satay ingredients together, except the water and tofu.
Slowly add the water until the sauce reaches desired consistency.
Grill tofu strips for 2 minutes on each side, or until cooked through.
Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.