Receta Indonesian Tofu Satay for #Food of the World
- Soy sauce - 3tbsp
- Palm sugar - 2tbsp
- Garlic cloves - 3, finely minced
- Rice Vinegar - 1tbsp
- Ground Cumin - 1tsp
- Ground Coriander - 1tsp
- For Indonesian Peanut Sauce for Satay:
- Peanut Butter - ½cup
- Ginger - 1½tsp, finely grated
- Soy Sauce - 2tbsp
- Honey - 2tbsp
- Fish Sauce - 1tbsp (I used this vegetarian fish sauce)
- Chili paste - 2tbsp
- Coconut milk - 1cup
- Palm Sugar - 1tsp
Method:
For the tofu: Combine all the ingredients for the marinade in a shallow dish or container with lid. Add tofu and marinate it for at least 2 hours or overnight.
Tofu and veggies can be threaded onto bamboo skewers (soaked in water for at least 30 minutes) and then baked in a preheated 400°F for 20~25 minutes or until browned evenly on all sides. Alternately they can be made on the outside grill or right on the stove top on a grill pan. I didn't have any bamboo skewers, so I grilled my tofu and the veggies on the stove top grill pan. Use the leftover marinade to brush the tofu and veggies while baking or grilling.
To make the Peanut Satay sauce: Heat 2tbsp peanut oil in a small saucepan, add the grated ginger and cook till it starts to sizzle and get fragrant.
Add all the other ingredients and whisk to form a smooth mixture. Cook till the sauce is nice and thick. Cool and store the leftover sauce in an airtight container.