Pressed Tofu Satay

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Ingredients
  1. 16 oz. (450 g) extra-firm or super firm tofu
  2. 2 T. (30 ml) light coconut milk
  3. 1 T. (15 ml) toasted sesame oil
  4. 1 t. (5 ml) agave syrup
  5. 1 t. (5 g) curry powder
  6. 1 t. (5 ml) vegan fish sauce or regular fish sauce
  7. 1 t. (5 g) grated fresh ginger
  8. 1 t. (5 g) sea salt
  9. 1 t. (5 g) minced garlic or garlic paste
  10. 1/2 t. (2 ml) liquid smoke
  11. 1/2 t. (2 g) turmeric
  12. 1/4 t. (1 g) cumin
  13. 1/4 t. (1 g) coriander
  14. 20 bamboo skewers or 10 long metal skewers
  15. Press the tofu using weights or a TofuXpress for at least 30 minutes. If using the TofuXpress, slice off two slices and set them vertically in the press next to the block of tofu. This will keep you from putting too much pressure on the mechanism (trust me on this). Drain off the excess water. Slice the block of tofu into 10 even slices (including the first 2), then cut each slice in half lengthwise so you have 20 long thin pieces. (In the photo, I did not do the lengthwise slices.)
  16. Whisk together all the other ingredients in a bowl. Marinate the tofu for several hours or overnight.
  17. Soak the bamboo skewers for 30 minutes before grilling to prevent them from catching on fire. Heat your grill, grill pan, or broiler. Carefully thread the tofu onto the skewers. Spray the grill pan or broiler pan lightly with cooking spray, then grill the tofu for 3 minutes per side.
  18. Serve with spicy sunflower seed sauce and Thai cucumber salad (recipes follow).
Alternate serving suggestion
  1. Cook 4-6 oz. of rice stick noodles or buckwheat soba noodles until tender. Rinse and drain well. Coat the noodles generously with sunflower seed sauce and stir until well mixed. Cube the cooked tofu satay and add it to the noodles. Mix in the drained cucumber salad. Garnish with chopped nuts, cilantro, mint, and red pepper slices.
Instructions
  1. Spicy Sunflower Seed Sauce
  2. Makes about 1 1/2 cups
  3. 1 T. (15 ml) grapeseed oil
  4. 2 t. (10 g) Thai red curry paste*
  5. 1/2 C. (115 ml) sunflower seed butter*
  6. 1/2 C. (115 ml) light coconut milk
  7. 1/2 C. (115 ml) filtered water
  8. 1 T. (15 ml) agave syrup
  9. 2 t. (10 ml) vegan fish sauce or regular fish sauce
  10. 1-3 t. (5-15 ml) fresh lime juice
  11. hot sauce to taste
  12. Heat the oil in a nonstick saucepan over medium heat. Add the curry paste and fry until it sizzles. Turn the heat to low and add the rest of the ingredients, stirring constantly with a whisk for about five minutes. Add additional water if needed to get the consistency you want. Served topped with chopped nuts (peanuts or cashews) and Sriracha sauce.
  13. Notes: Check the label before buying curry paste. Some brands have sugar, some do not. I avoid peanuts, so I make this sauce with sunflower seed butter or cashew butter, but the authentic version is made with natural peanut butter. My vegan fish sauce is not as salty as true Southeast Asian fish sauce, so you may need to add a little salt.
  14. Spicy Thai-style cucumber salad
  15. About 4 servings
  16. 1/4 C. (60 ml) rice wine vinegar
  17. 2 T. (30 ml) agave syrup
  18. 1/2 t. (2 g) sea salt
  19. 3 T. (45 ml) filtered water
  20. 2 cucumbers (English or Persian if available)
  21. 1 shallot
  22. 1/4 C. mint leaves (about 10)
  23. 1/4 C. cilantro leaves (about 6 sprigs)
  24. 1 hot red chili pepper
  25. 2 T. (30 g) toasted cashews or peanuts
  26. Mix the first four ingredients in a serving bowl until well blended.
Prep each ingredient and then add to the bowl
  1. Peel the cucumbers, remove the ends, and cut in half lengthwise. Use a grapefruit spoon to remove the seeds.
  2. Peel the shallot and mince. Fry it lightly in a small nonstick skillet until golden brown with just a touch of oil to keep it from sticking.
  3. Wash the pepper, cut off the stem, and thinly slice into discs.
  4. Wash and dry the herbs; mince finely.
  5. Let it stand 15 minutes for the flavors to develop. Garnish with chopped nuts.
Notes
  1. Submitted by The Recipe Renovator —all of their recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.
Adapted from Submitted by The Recipe Renovator
Adapted from Submitted by The Recipe Renovator
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/



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