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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