For this month’s #Food of the world event, we are visiting the beautiful island of Aruba. It is an island country in the southern Caribbean sea. It is one of the 4 constituent countries that form the Kingdom of Netherlands along with the Netherlands, Curaçao and Sint Maarten.
Traditional Aruban cuisine includes dishes with goat meat, stoba-stew pots filled with vegetables that are locally grown – fish and maize. Finding a vegetarian recipe turned out to be quite challenging. Luckily Mir, my dear blog buddy and a fellow food of the world member, offered to help because her mom is Aruban. I jumped right away and took up the offer.
She emailed me quite a few vegetarian options for Aruban food. She also mentioned that Aruba has a very large population of Indonesian because it is a Dutch island and Indonesia was the largest former Dutch Island. and Arubans also eat a lot of Indonesian food.
Mir shared her recipe for Indonesian Satay and I followed the recipe to the ‘T’. Indonesian satay is more spicy and intense than Thai satay. I had some vegetarian fish sauce in the fridge that I used in this recipe.
It was only after marinating the tofu did I realize that I didn’t have any skewers to thread and make the kebabs. So I pulled out my stove top grill and grilled the tofu & veggies on it. All in all this is a delicious dish that is big on flavor. Thank you Mir for sharing this yummy recipe.
8ozfirm tofu. Extra , drained and patted dry (cut into ¾" cubes or cut into ½" thick slabs)
2cupsBroccoli, cut into florets
1cupMushrooms, halved if big
For the Marinade:
3clovesGarlic, finely minced
For Indonesian Peanut Sauce for Satay:
1½tspsGinger, finely grated
1tbspFish Sauce(I used this vegetarian fish sauce)
For the tofu: Combine all the ingredients for the marinade in a shallow dish or container with lid. Add tofu and marinate it for at least 2 hours or overnight.
Tofu and veggies can be threaded onto bamboo skewers (soaked in water for at least 30 minutes) and then baked in a preheated 400°F for 20~25 minutes or until browned evenly on all sides. Alternately they can be made on the outside grill or right on the stove top on a grill pan. I didn't have any bamboo skewers, so I grilled my tofu and the veggies on the stove top grill pan. Use the leftover marinade to brush the tofu and veggies while baking or grilling.
To make the Peanut Satay sauce: Heat 2tbsp peanut oil in a small saucepan, add the grated ginger and cook till it starts to sizzle and get fragrant.
Add all the other ingredients and whisk to form a smooth mixture. Cook till the sauce is nice and thick. Cool and store the leftover sauce in an airtight container.
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