Hodo firm tofu is perfect for the grill. Unlike conventional tofu, our tofu holds well together on a skewer because of its high protein, low coagulant content. An outdoor grill is best, but an indoor grill pan works just as well. Make sure the grill is nicely heated and oiled to prevent sticking. And let grill-marks form, which will naturally release it from the grill.
1/2 cup unsweetened coconut milk
2 tablespoons rice bran oil
2 tablespoons curry powder
1 teaspoon coriander, ground
1 teaspoon cumin, ground
2 tablespoons fish sauce, substitute with soy sauce for vegetarian-friendly
2 tablespoon sugar
1 teaspoon kosher salt
2 12-oz Hodo firm tofu, cut into small squares 1.5 x 2 X .5 inch
48 bamboo skewers, soaked in water
2 cups unsweetened coconut milk
2 Tablespoon Thai red curry paste
2 Tablespoons fish sauce, substitute with soy sauce for vegetarian-friendly
1/2 cup palm sugar
1/4 cup tamarind concentrate
1/2 cup creamy peanut butter
2 teaspoons sweet paprika
2 cloves garlic, peeled and finely minced
To make the satay: Whisk together marinade coconut milk, oil, curry powder, coriander, cumin, fish or soy sauce, sugar and salt into a paste. Rub the paste over tofu slices. Let rest 20 minutes. Double up two skewer sticks and skewer 2 pieces of tofu per set of skewers.
Grilling the skewers: On a hot oiled grill/broiler on high, grill skewers – about 2 minutes on each side, or more depending on thickness, until grill marks form.
To make the dipping sauce: Add all sauce ingredients into a small saucepan, whisk to combine and simmer, stirring occasionally, for 8-10 minutes until mixture is thick. Serve satay with peanut sauce.
Makes 24 pieces
Note: By using two bamboo sticks per skewer, the tofu will not rotate around the stick making it easier to turn the satay when grilling.
Credits: Flavor Explosions