Tofu Satay Skewers
These are really good – try on a barbecue as well as in the kitchen.
The satay (peanut) sauce is a great staple too and is fantastic with lots of other dishes, such as stir-fries and rice or noodles. However, if you're in a hurry, here are some ready-made brands that just happen to be vegan! Sainsbury's; Thai Taste; Yeo's (other brands may contain fish or shrimp sauce).
Ingredients:
Satay Sauce
- 125ml/8 level tbsp smooth peanut butter
- ½ tbsp grated root ginger
- ½ tbsp garlic, crushed (about 2 medium cloves)
- 2 tsp syrup (eg agave, maple, date etc)
- 2 tsp tomato purée
- 180ml/6.5fl oz hot water
- 2 tbsp cider vinegar
- 1 tbsp soya sauce
- Large pinch chilli powder
Tofu Skewers
EITHER:
- 1 tbsp shoyu or tamari soya sauce
- 2 tbsp water
- 1 clove garlic, crushed
- 1 pack firm tofu – plain or smoked – cubed
OR:
- 1 pack marinated tofu pieces
- 1 green pepper, cut into medium squares
- 1 pepper of another colour, eg red, yellow or orange, cut as above
- 4-8 steel or wooden skewers
- Oil or oil spray for frying
Method:
1. If cooking tofu from scratch, mix soya sauce, water and garlic in a bowl. Toss tofu cubes in mixture and set aside. Marinate for a minimum of 2 hours or ideally overnight.
2. If using wooden skewers, soak in cold water (this stops them burning under the grill!).
3. Pre-heat grill to medium.
4. Assemble satay sauce ingredients in a pan. Mix together until smooth and warm gently until thickened. If too thick, add more hot water but adjust seasoning to taste. Keep warm but not boiling.
5. Drain tofu cubes* and gently fry until golden in a hot, oiled non-stick frying pan. (This process can be omitted if using smoked tofu.)
6. Thread the skewers with alternative pieces of pepper and tofu. Brush with a little oil or squirt with oil spray.
7. Cook under the grill for 5-10 minutes, turning regularly to stop the kebabs from burning.
Serve with hot satay sauce.
* Any left-over marinade can be kept and added to soups, gravies or stir-fries.
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