Posted by Yara Coelho on Nov 7, 2013 in Malaysian recipes, Recipes, vegan / vegetarian | 0 comments

Vegan Malaysian recipe: tofu satay with peanut sauce

Tofu Towofer is a wonderful veganized Malay recipe, full of protein and easy to prepare. You can serve this dish with rice or vegetables.

All credits to the author: Susan

Adapted from: Malaysianfood.net

Malaysia is a melting pot of cultures, traditional dishes and flavors. This week we’re doing a Malaysian recipe marathon! One vegan recipe a day!

Author of the recipe: Susan The well seasoned Cook
Tofu Satay with Peanut Sauce – Adapted from the MalaysianFood.net recipe

Tofu Satay

Ingredients
2 14-ounce blocks extra firm tofu, drained and blotted of excess moisture

3 large cloves garlic

3 large shallots

2 teaspoons turmeric powder

1/2 teaspoon ground white pepper

1/2 teaspoon ground coriander seeds

1 teaspoon ground cumin seeds

1 teaspoon ground fennel seeds

1/4 cup dark soy sauce

1/4 cup water

4 tablespoons brown sugar

16 wooden skewers, soaked in warm water for at least 1 hour
Method

Slice tofu into oblongs, approximately 4 inches by 1 inch; each block will yield eight oblongs. You can also cut it into cubes. Set aside.

Using a food processor, grind garlic and shallots into a paste. Transfer to a small bowl. Add all other ingredients to the paste. Mix well, then spread half the paste in a large, shallow casserole dish. Use a spoon to prevent staining your hands with turmeric. Press tofu into mixture to cover the underside. Spread the remaining paste on top of tofu. With a fork, gently and repeatedly turn tofu by quarters to cover with paste. Cover dish with plastic wrap. Refrigerate to marinate at least four hours.

Remove marinated tofu from refrigerator. Wearing gloves to protect your hands from staining, thread tofu onto skewers, dividing it uniformly among the skewers if you are using cubes. Allow some space between cubes.

Arrange tofu skewers without crowding in a hot, greased grill pan or skillet that has heated for a few minutes over medium-high heat. Carefully turn the skewers every few minutes to brown tofu on all sides. Remove from pan and serve immediately while still hot with peanut sauce (recipe below). I also served mine with a tiny side salad of cubed cucumber dressed in sweetened rice vinegar. Serves 4 as a starter; 2 as an entrée.–

Peanut Sauce

Ingredients

1 large red onion, peeled and quartered

3 large shallots, peeled

2 macadamia nuts

3 tablespoons sliced lemongrass, white ends

2 tablespoons sambal oelek (or other savory red chile paste)

1/4 cup peanut oil

1 tablespoon tamarind paste mixed with 1/3 cup water

1 tablespoon dark soy sauce

12 ounces coconut milk

1 tablespoon brown sugar

1 cup roasted, unsalted peanuts, coarsely chopped

Method

Using a food processor, grind onion, shallots, nuts, lemongrass, and sambal oelek into a paste. In a large skillet over low heat, warm oil then add paste. Stir to mix, then allow mixture to simmer until oil begins to separate. Add tamarind water, soy sauce, coconut milk, and brown sugar. Bring to simmer again. After ten minutes, mix in peanuts, and simmer another five minutes. Remove from heat and transfer to serving bowl to allow to cool to room temperature.