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Indonesian Tofu Satay Yum
Indonesian Tofu Satay served with spicy Peanut Sauce.
Indonesian Tofu Satay
Course main course
Cuisine indonesian
Prep Time
10 minutes

Cook Time
20 minutes
Passive Time 120 minutes
Servings
serving
Ingredients
  • 8 oz firm tofu . Extra , drained and patted dry (cut into ¾” cubes or cut into ½” thick slabs)
  • 2 cups Broccoli , cut into florets
  • 1 cup Mushrooms , halved if big
For the Marinade:
  • 3 tbsps Soy sauce
  • 2 tbsps Palm sugar
  • 3 cloves Garlic , finely minced
  • 1 tbsp Rice Vinegar
  • 1 tsp Cumin Ground
  • 1 tsp Coriander Ground
For Indonesian Peanut Sauce for Satay:
  • ½ cup Peanut Butter
  • tsps Ginger , finely grated
  • 2 tbsps Soy Sauce
  • 2 tbsps Honey
  • 1 tbsp Fish Sauce (I used this vegetarian fish sauce)
  • 2 tbsps Chili paste
  • 1 cup Coconut milk
  • 1 tsp Palm Sugar
Course main course
Cuisine indonesian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 120 minutes
Servings
serving
Ingredients
  • 8 oz firm tofu . Extra , drained and patted dry (cut into ¾” cubes or cut into ½” thick slabs)
  • 2 cups Broccoli , cut into florets
  • 1 cup Mushrooms , halved if big
For the Marinade:
  • 3 tbsps Soy sauce
  • 2 tbsps Palm sugar
  • 3 cloves Garlic , finely minced
  • 1 tbsp Rice Vinegar
  • 1 tsp Cumin Ground
  • 1 tsp Coriander Ground
For Indonesian Peanut Sauce for Satay:
  • ½ cup Peanut Butter
  • tsps Ginger , finely grated
  • 2 tbsps Soy Sauce
  • 2 tbsps Honey
  • 1 tbsp Fish Sauce (I used this vegetarian fish sauce)
  • 2 tbsps Chili paste
  • 1 cup Coconut milk
  • 1 tsp Palm Sugar
Indonesian Tofu Satay
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Please visit our cohosts blogs and follow their sites! 

Diane: http://www.simplelivingeating.com

Adelina: http://www.homemaidsimple.com

Shey: http://justnotthecakes.blogspot.com

Mireille: http://www.theschizochef.com/blog/

Usha: http://www.myspicykitchen.net

Pavani: http://www.cookshideout.com

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