Tofu Satay

Serves 4-6 | Prep time: 50 mins + overnight | Cooking time: 40 mins

INGREDIENTS

• 2 x 400g blocks firm tofu (fried if available), cut into 2cm cubes
• 2-4 Tbsp rice bran oil (or sunflower oil)

Tofu Marinade

• 2cm piece galangal, peeled and chopped (or ginger)
• 4 stalks lemongrass, inner white part only, thinly sliced
• 2 cloves garlic, sliced
• 5 small red shallots or 1 medium red onion, sliced
• 60ml sunflower oil
• 60g coconut sugar (or brown sugar)
• 1 tsp tamari (or light soy sauce)
• 1 Tbsp ground turmeric
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1 tsp salt

Satay Sauce

• 10 long dried chillies, cut in half and seeds removed
• 1.5cm piece galangal, peeled and chopped (if unable to source, replace with ginger)
• 2 small stalks lemongrass, inner white part only, thinly sliced
• 4 cloves garlic, sliced
• 6 red shallots or 2 medium red onion, roughly sliced
• 100ml sunflower oil
• 600ml coconut milk
• 1 Tbsp tamarind paste
• 1 Tbsp lime juice,  plus extra to taste
• 80g coconut sugar (or brown sugar)
• Pinch of salt, to taste
• 125g smooth peanut butter
• 200g raw peanuts, dry roasted and finely chopped

METHOD

Tofu Marinade

1. Blend all the ingredients together until smooth. Transfer to an airtight container, add the tofu cubes and mix thoroughly. Cover and refrigerate overnight.

Satay Sauce

1. Place the dried chillies in a small saucepan and just cover with water. Bring to the boil, then simmer over low heat for 2 minutes. Remove from heat, cover and let it cool down for 15 minutes.
2. Place the chillies and soaking water, galangal, lemongrass, garlic and shallots in a food processor and process until smooth.
3. Heat the sunflower oil in a medium heavy-based saucepan over medium heat.
4. Add the blended spice paste, then cook, stirring continuously to prevent it catching on the bottom, for 8-10 minutes, or until there is very little steam rising from the sauce. At this stage, the oil will have split from the spice paste, caramelising into a lovely dark red and developing a beautiful fragrance.
5. Add the coconut milk and gently bring to the boil. Add the tamarind, lime, sugar, salt, peanut butter and half the chopped peanuts. Gently bring to the boil again, then remove from heat and set aside until required. Store in the fridge if you are making the sauce the day before.

Tofu Skewers

1. Thread the tofu cubes onto skewers and grill over a barbeque or in a hot frying pan brushed with rice bran oil for a few minutes on each side.
2. Just before serving, reheat the satay sauce over low heat, if necessary, and stir in the remaining peanuts. Add more lime juice and salt to taste and serve with the hot tofu skewers.

Note: The leftover satay sauce can also be used with grilled vegies or as a dip for raw vegies and rice crackers. It also freezes well.

Pro Tip: Soak bamboo skewers in water a few hours before using, otherwise they tend to burn.