Satay Tofu Skewers
One thing comes to mind every time when I’m asked to bring a dish to a BBQ with friends and family: crispy tofu blanketed with sweet and creamy satay sauce plus a healthy dose of crunchy peanuts!
Over the years I’ve made many different dishes centred around a satay tofu component, from spring rolls and bao buns filled with crunchy seasonal veg, to easy weeknight meals served with rice and stir-fried Asian greens. Recently I’ve migrated to this pared-back version that celebrates the satay tofu alone in all its glory (though I can’t pretend it’s not even more delicious with some cucumber ribbons and pickled red onion on the side).
NUTRITION BITES
Tofu is an excellent plant-based source of calcium to support the mineralisation of bones and teeth, plus it contains every essential amino acid that your body needs. Soy has received some bad press over the years, but evidence suggests that soy isoflavones may in fact have anti-estrogenic properties and as such, may be protective against (and not causative of) breast cancer.
These satay skewers…
Are the perfect mix of sweet, salty, savoury and sticky,
Travel well (perfect for summer picnics and BBQs),
And are kid approved!
SATAY TOFU SKEWERS
Makes: 12 skewers
Time to make: 30 minutes, excluding marinade time
Equipment required: Food processor
FOR THE TOFU
- 2 blocks tofu (600g)
- 1/4 cup soy sauce (or tamari for GF option)
- 1 tsp minced ginger
- 2 tbsp maple syrup
- Corn flour for rolling (check yours is GF if required)
FOR THE SATAY SAUCE
- 1/3 cup smooth salted peanut butter
- 1 tbsp sesame oil
- 3 tbsp maple syrup
- 2 tbsp lime juice
- 1 large clove garlic, minced
- 1/2 tbsp chilli paste (I used sambal oelek)
- 1/2 tbsp grated ginger
- Blanched peanuts
TO SERVE
- Crushed roasted peanuts
- 12 wooden skewers
- Coriander (optional)
- Lemon wedges (optional)
- Cucumber slices (optional)
- Pickled red onion (optional)
THE HOW TO
Dry roast the blanched peanuts in a 180°C oven for 15-20 minutes or until golden, stirring occasionally. Allow to cool, then pulse in a food processor until you achieve a coarse crumb.
Drain and pat the tofu dry then cut it into bite-sized chunks.
Whisk the marinade ingredients together and then add the tofu. Allow to sit for as long as possible, but at least 30 minutes.
Preheat the oven to 200°C. Roll each piece of marinated tofu in the cornflour (put aside the remaining marinade) then place on a lined baking tray. Bake for 15 minutes.
Meanwhile, whisk together 1/4 cup of the crushed roasted peanuts with the rest of the sauce ingredients and the remaining marinade.
When the tofu is done baking, heat a glug of oil in a pan over medium heat and then add the tofu cubes. Fry for a few minutes until extra crispy, reduce the heat and then pour in the sauce. Allow the sauce to bubble for a minute or two, or until it has reduced slightly.
Put a few pieces of tofu on each skewer, transfer to a platter, and sprinkle with extra roasted peanuts and any other toppings your heart fancies.
ABOUT THE AUTHOR
Gemma is a fertility and women’s health naturopath in Auckland, New Zealand. She is a mother to 3-year-old Laura and an avid (perhaps slightly obsessive) cook. In her spare time, you’ll find her rummaging through her cookbook collection, hitting up local restaurants or pottering in the veggie garden.