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* Exported from MasterCook *

 

Tofu Satay With Tangy Dipping Sauce

 

Recipe By : Kelly McCune, " Vegetables on the Grill "

Serving Size : 4 Preparation Time :0:00

Categories : Barbecue Tofu

Vegetarian Vegetarian-Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Pounds Firm or extra firm tofu

-----SATAY SAUCE-----

2 Tablespoons Peanut oil

1/2 Medium Onion -- minced

1 Clove garlic -- minced

2 Teaspoons Curry powder

1 C Coconut milk

1 Tablespoon Soy sauce

1 Tablespoon Brown sugar

1/2 Teaspoon red chili peppers -- minced

1 Tablespoon Lemongrass -- minced

1/2 Cup Crunchy peanut butter

-----TANGY DIPPING SAUCE-----

2 Tablespoons Sugar

1/4 Cup water

3 Tablespoons white vinegar

1/2 Tablespoon Soy sauce

1/4 Teaspoon Red chili flakes

2 Tablespoons carrots -- grated

1 Pound roasted Spanish peanuts -- chopped

-----SPICES-----

4 Tablespoons Peanut oil

2 Tablespoons Dry sherry

1 Tablespoon Lemongrass -- chopped

2 Cloves garlic

1 Tablespoon Curry powder

2 Teaspoons Brown sugar

 

Drain the tofu & place the cakes between several layers of paper

towels. Weight the top with a heavy plate & leave for 1 to 3 hours.

While draining, prepare the Satay Sauce & Dipping Sauce.

 

SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion &

garlic until the onion is wilting, approximately 2 minutes. Add

curry powder & cook for 30 seconds. Add coconut milk, spy sauce,

sugar, pepper, lemon grass & peanut butter. Cook over very low heat,

stirring constantly, for 5 minutes.

 

DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the

water. Remove from the heat & stir in the vinegar, soy sauce & dried

chili flakes. When completely cool, add the carrot & peanuts & serve.

 

When the tofu has drained, slice each cake lengthways into 4 strips.

In a food processor, combine oil, lemon grass, garlic, curry powder,

chili pepper & sugar & process until smooth. Pour this mixture over

the tofu strips, toss gently to coat the pieces & marinate fro an

hour at room temperature.

 

Soak 16 wooden skewers in water for 15 minutes. Carefully insert two

wooden skewers parallel & 1 " apart into each tofu slice. Oil the

grill. On a closed grill over medium-hot coals, grill the tofu,

turning once, until browned, 10 to 12 minutes. Serve with Satay

Sauce & Dipping Sauce.

 

 

 

 

 

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