Prep 1 hr 30 mins
Cook 15 mins
This could also be made with any other meat sub such as seitan, or with real meat like chicken or beef.
- 1 teaspoon lemon zest (or ground lemongrass powder)
- 1 1⁄2 tablespoons fresh ginger, minced
- 1 fresh red chili peppers, minced or 1 teaspoon sriracha hot sauce
- 2 cups chopped shallots
- 2 tablespoons vegetable oil
- 3⁄4 cup dark brown sugar
- 1 teaspoon fresh lemon juice, in 1/4 cup water
- 1⁄2 cup water
- 1 1⁄2 teaspoons kosher salt
- 3 1⁄2 teaspoons coriander seeds, ground
- 1 tablespoon creamy peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon sriracha hot sauce or 1 teaspoon red pepper flakes, to taste
- 1 tablespoon brown sugar
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons rice wine vinegar or 2 teaspoons white wine vinegar
- 2 teaspoons ginger
- 1 garlic clove, minced
- 1⁄4 cup water
- 2 lbs tofu, cut into strips and threaded onto metal skewers
- 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.
I've always loved satay but never knew how to make it before. I followed this recipe last week and it was easy and turned out very well. I will be making it again very soon. Thanks for sharing it! I used sambal instead of hot sauce/red pepper flakes. Yum yum.