Tuesday, October 15, 2013

Tofu Satay

Hey vegetarians and vegans! Here is something for you - tofu satay. It’s same good as chicken version. Now you can enjoy those barbeque gatherings too ;)

Blog's Category: Awesome Findings, DK Challenges, Hors D'oeuvre, International, Vegetarian



At The Daring Kitchen this month, we were free to choose any past challenge. What a great opportunity to catch on those challenges before I become member of DK. I have chosen Satay Challenge.

Satay is essentially mini-kebabs served with various oriental style sauces. I decided to go with recipes suggested by our Satay Challenge's host. Tweaking up sauces to suit my family tastes, I produced these lovely treat. My "homies" loved it, even those who are on a carnivore "diet". Actually, I have an impression that anything threaded on skewers is destined to be yummy just because it's on a skewer. That's probably our inner child talks to us - everything is better on a sticks. Regarding satay, all is left is putting good sauces for dipping and voila.

What is it?

Long pieces of tofu, marinated, are put onto wooden skewer and baked in oven. Ideally, it should be grilled, but oven is so much more convenient that I defeated to the easier option. Separately, three sauces are prepared and served with tofu sticks.

Taste Description

It all depends on sauce!  Especially when you cook with tofu. By marinating, we gave it initial flavor with sour-gingery-garlicky flavors. When cooked, it's up to you how to entertain yourself - either with rich peanut sauce; sweet-and-sour fruity tamarind sauce or with a spicy soy sauce. My favorite way is to try to get combination of any two with each bite - mathematicians, how many combinations I'll get? If to add bites made with a single sauce plus greedy bite made with all three sauces together, we will end up with a pretty diverse taste combinations!
FYI: on a picture, you see four sauces because I couldn't cold-bloodedly throw away that sauce tofu was marinated in. I cooked it down a little bit with and extra spoon of sugar to balance acidity. It's your math to count final sauce combinations :)

How to Serve

 Serve hot, right from the oven or grill, next to various sauces.

Tofu Satay (does it look like butterfly down there?)

 For 16 satay sticks:

  • 2 blocks of firm tofu

  • 2 tbs flavorless olive oil
  • 4 tbs lemon juice
  • 2 tbs soy sauce
  • 2 tsp ginger, grated
  • 2 tbs garlic, grated
  • 1 tbs cayenne paper

- In a bowl, mix marinade using all marinade ingredients.

- Cut tofu into long logs to get total 16 logs.

- Place all tofu pieces in a single layer into the large, flat container or dish. Pour marinade on top and let it seat at room temperature for 30-60 minutes.

- Soak 16 wooden skewers in a water (not to be burned out later in a oven or grill).

- Meanwhile prepare sauces (recipes follow).

- Pre-heat oven to 400F. Stick skewers through tofu log. Place tofu sticks on a baking sheet with a silicon mat or oiled foil (there is no need to oil silicon mat, that's why I love to use them!).

- Bake tofu sticks for about 35-40 minutes or until golden-brown.

- Serve with sauces and enjoy!

Peanut sauce

For about 1 cup of sauce:
  • 3/4 cup coconut milk
  • 4 tbs smooth peanut butter
  • 1 tbs lemon juice
  • 1 tbs soy sauce
  • 1 tbs brown sugar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1-2 dried red chilies, chopped (with seeds if you like spicy food)

In a small sauce pan, on a low heat, cook mix of the all sauce ingredients, stirring, until sauce is smooth and silky. No need to bring to a boil. Set aside. Reheat before serving.

Soy-based sauce

For about 2/3 cup of sauce:

  • 4 tbs soy sauce
  • 1 tbs lemon juice
  • 2 tbs brown sugar
  • 1-2 dried red chilies, chopped (with seeds if you like spicy food) or hot pepper flakes
  • 1 finely chopped green onion

Mix well. Serve cold.

Tamarind sauce

For about 2/3 cup of sauce:
  • 2 tbs tamarind concentrate or 4 tbs tamarind paste
  • 3 tbs soy sauce
  • 1 garlic clove, finely minced
  • 1 tbs brown sugar
  • 1 finely chopped green onion

Mix well. Serve cold.


In sauces, adjust sugars and hot peppers to your preference. If you don't like acidic sauces, most likely, you may want to add more sugar.


don't forget to pre-soak your wooden skewers..

Mrinade for tofu...

...marinade for tofu...

...marinade for tofu is done.

It's better to place tofu pieces in one layer (not like here.. I've taken small-ish container)

Peanut sauce...

...panut sauce...

...panut sauce...
...panut sauce is done.
Soy-based Sauce...

...soy-based sauce is done.
Tamarind sauce.

Extra (bonus) sauce from marinade leftovers...

..extra sauce - just add some sugar and bring it to a boil.
..extra sauce is done.
all four sauces

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