This satay tofu stemmed from a desire last weekend for peanut butter tofu. As I was contemplating spreading tofu strips with peanut butter and grilling them, it dawned on me that I was imagining something not dissimilar to satay. A bit of satay research later and I realised that my dislike of satay dishes probably stemmed from my dislike of overpowering coconut milk.
So, I made my satay without coconut milk.
This sauce has just five ingredients. It is slightly spicy, and very peanut butter-y. It is incredibly delicious. I struggled to actually cook the tofu because I wanted to eat it straight up, raw (and I did eat quite a lot of it straight up, raw).
If you do cook it, it is worth the self-restraint required to get there. It's enjoyable on its own, in wraps, in stir fries, and with noodles. The recipe below makes enough sauce for marinating the tofu plus some leftover, so if you do take the noodle route, you could drizzle extra sauce over the top.
Whatever you do, I think you'll like the result. But if you somehow don't? Feel free to send me your leftovers...I'll get through them without any trouble.
Amazing satay tofu
Makes 1 batch, which could serve anywhere between 1 and 4 people depending on how it's used and how restrained you are around this sauce.
1 350g block firm tofu
2 tbsp peanut butter (I used crunchy, no added sugar or salt)
4 tbsp nut milk (I used almond)
2 tsp nutritional yeast
1 tsp kecap manis
1/4 tsp harissa (or chilli powder)
Press your tofu and slice into thin strips.
To make the sauce, combine the peanut butter, nut milk, nutritional yeast, kecap manis and harissa and whisk together until thoroughly mixed.
Place the tofu strips into a shallow dish and cover with the satay sauce. Marinate for at least an hour before stir frying, grilling or just eating plain.
Use leftover sauce atop noodles, stir fried vegetables, or spread on baked sweet potato.
Submitted to Ricki's Wellness Weekend June 20th to 24th 2013,
If you're Australian and haven't already entered, the AntiOx chocolate giveaway featured in this post is open until next Friday 28th June 2013!
What do you think of satay?