Spicy Tofu Satay with Soy Dipping Sauce

By DrChef

Serve these flavorful Asian-inspired kabobs as an appetizer, or toss the cooked chunks and the dipping sauce with rice noodles for a vegetarian main course.

Prep Time: 15 to 20 minutes
Cook Time: 4 to 6 minutes

Ingredients

• Marinade
• 3 lemongrass stalks, trimmed and finely chopped
• 1 tablespoon peanut oil
• 3 tablespoons soy sauce
• 1 –2 fresh red chilies, seeded and finely chopped (optional)
• 2 garlic cloves, crushed
• 1 teaspoon ground turmeric
• 2 teaspoons sugar
• Sea salt to taste
• 10 ounces extra-firm tofu, drained, patted dry and cut into bite-size cubes
• Soy dipping sauce
• 5 tablespoons soy sauce
• 2 tablespoons Thai fish sauce
• Freshly squeezed juice of lime
• 2 teaspoons sugar
• 1 fresh red chili, seeded and finely chopped (optional)
• 4 –6 wooden or bamboo skewers, soaked in water
• Sesame oil for frying (optional)
• Handful of fresh basil, cleaned and shredded

Details

Servings 3
Adapted from workingmother.com

Preparation

Step 1

1. To prepare the marinade, in a deep bowl, whisk lemongrass, peanut oil, soy sauce, chilies (if using), garlic and turmeric with sugar until it has dissolved; season with salt. Add tofu and toss well to coat. Marinate 1 hour.

2. In a small bowl, whisk together all dipping sauce ingredients; set aside.

3. Prepare a charcoal grill or preheat a gas grill. Thread tofu onto prepared skewers and cook 2 to 3 minutes on each side.
Alternatively, in a wok, stir-fry tofu in a little sesame oil, then thread pieces onto skewers. Serve hot, garnished with shredded basil and with the dipping sauce on the side.

Excerpted from Kabobs&Other Light Grills, by Ghillie Basan. Copyright © 2010, Ryland Peters&Small.