Malaysian Tofu Satay Recipes

VEGAN TOFU SATAY CURRY

Steps:

• Begin by draining your tofu so it is not too watery. Place in between paper towels and gently squeeze. Water will come out. I then wring the paper towels and do the same thing a few times.
• Once tofu is drained, cut into chunks.
• In a medium sized bowl, prepare the satay spice mix. Add the white sugar, salt, red chilli powder, curry powder, coriander powder, smoked paprika, turmeric powder.
• Mix in a tiny bit of olive oil and turn into a paste like consistency.
• Add in the tofu chunks and mix together gently. Ensure you are gentle so the tofu does not break. Refrigerate whilst you prepare your other ingredients.
• Chop up onion, garlic cloves, red chilli. Also have half a can of coconut milk ready, along with soy sauce, lime, peanut butter, crushed peanuts and curry powder.
• Heat 1 tbsp oil in a pan. Take tofu chunks out of the fridge and fry on medium to high heat for around 3 minutes. Turn each minute so the marinade can cook on each side.
• Remove tofu chunks and set aside in a bowl to be added to the curry later.
• Heat 1 tbsp oil in the pan. Add the onions, chilli, garlic and cook for about 1-2 minutes until the onions become translucent.
• Add in 3/4 of the crushed peanuts (leaving a little bit back for garnish).
• Transfer the mixture to a blender and blend until it becomes a paste like consistency. I left it a little bit chunky just to keep a bit of texture but you can blend completely smooth.
• Add the coconut milk, soy sauce, 1 tbsp curry powder, and peanut butter to the pan and mix over medium heat to incorporate.
• Add in the blended paste along with 1 tsp salt.
• Add approx 1/2 cup of water (the sauce should seem quite loose at this point) and cook on low heat covered for 5 minutes. Stir occasionally.
• Add in your tofu chunks and cook for a further 3 minutes. Ensure you stir gently now to not break the tofu.
• Finally squeeze the lime juice over the top and cook for 1 minute.
• Turn off the heat, serve with a garnish of coriander leaves and crushed peanuts. Enjoy!

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

VEGAN SATAY - AUTHENTIC SINGAPORE RECIPE

Steps:

• Blend all the marinade ingredients together until a uniformed paste is formed. Mix well into the vegan protein and marinate in the fridge overnight or at least four hours.
• If you are using bamboo skewers, soak them for about ten minutes before threading the vegan protein. This way the skewers won't burn on the grill or barbe.
• If you don't have a grill, you can also pan fry.
• Grill until cooked through and golden brown. Depending on your preference, you can have more or less char, but at least little char is preferred. Serve with peanut sauce and raw cucumber.

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

MALAYSIAN TOFU SATAY

Steps:

• Preheat grill to high heat.
• Put the first four marinade ingredients in a food processor and grind.
• Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).
• Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.
• Bring to a boil and let simmer 5 minutes.
• Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.
• Mix all satay ingredients together, except the water and tofu.
• Slowly add the water until the sauce reaches desired consistency.
• Grill tofu strips for 2 minutes on each side, or until cooked through.
• Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.