Indonesian Satay (was what to do with Tempah)

[Guest guest]

This can be done with either tofu or tempeh. I made it again just

last night, and it's delish! It also has the advantage of being

quick to prepare and something you can make in the morning then bake

just before dinner. The recipe is from one of my favorite cookbooks,

" Tofu Cookery " by Louise Hagler. You can do it either as directed

below, or cut the tempeh or tofu into cubes, string them on soaked

wooden skewers leaving 1/8 inch space between each cube, and bake.

 

Chop in food processor or Magic Bullet:

2 cloves garlic

1 inch cube fresh ginger or 1 Tablespoon pickled sushi ginger (I

prefer this to fresh, as it's tasty, easy to work with, and lasts

forever in the fridge)

 

Add and process until smooth:

1/4 cup boiling water

2 Tablespoons soy sauce

2 Tablespoons peanut butter

2 teaspoons honey or equivalent sweetener (or more if you like things sweet)

1/2 teaspoon ground coriander

1/2 teaspoon vinegar

1/8 teaspoon cayenne or hot sauce

 

Pour a little in a baking pan or casserole with at least 2 inch sides.

 

Cut up 1 cake tempeh or tofu into 1/2 inch slices. Put in single

layer in pan with a tiny space between each slice.

 

Pour remainder of marinade on top of tempeh or tofu. Cover pan and

refrigerate at least one hour or all day or overnight.

 

Remove lid and bake 375 degrees for 20 to 25 minutes. (The marinade

will caramelize and bake onto the tempeh or tofu to flavor

it.) Serve with rice and vegetables or alone or with an Asian dip

(like Teriyaki sauce) as an appetizer.

 

Sherry in Oregon