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
- 1½ 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
Instructions
- 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.
Notes
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