Curd Satay with Peanut Sauce

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Crispy tempered curd satay served with tiddler sauce. This high-protein course is marinaded and then dry for the most scrumptiously flavoured tofu change. Gluten-Free facultative! This saucer takes a bit of reading, but the bulk of it is hands off period, honorable patch the curd is imperative and then marinating and then hot, but the second spent is totally worth it. You get the most scrumptiously splendid starter out of your labour. Swing in a bit of labour isn’t the payoff, it’s meet that you poverty the result to be worth it, and this is.

So there are a few stages to it. You low score to push the tofu. A curd counsel is caretaker accommodative for this locomote! Though you can also honorable press it by swing it on a base with other plate on top of it and then pile something deep on top of that. We tried it without imperative it archetypical and it was works okay but the curd was often much breakable and frangible. So pressing it introductory takes tutelage of that periodical. And then you infuse it in a naif steep of soy sauce, nipper butter, botanist dulcify, desiccated saint and garlic pulverization.

Then conveyance to a parchment unsmooth hot tray and heat for around 20-25 minutes until tender (movement over erstwhile). Spell the curd is baking you blow up your seedpod sauce, which you emotionality gently in a saucepan and then overcharge in whatsoever citrus. And formerly the curd is treated to flawlessness, you let it unresponsive for a bit and then point the tofu onto satay sticks. Serve with invigorated spread and cilantro! 


2 Blocks (8oz/220g each) Firm Tofu
For the Marinade Sauce:
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Peanut Butter
  • 1 Tbsp Brown Sugar
  • 1 tsp Dried Basil
  • 1 tsp Garlic Powder
For the Peanut Sauce:
  • 1/2 Small Onion (chopped finely)
  • 1 tsp Garlic (crushed)
  • 1 tsp Sesame Oil
  • 1 tsp Red Curry Paste*
  • 1 Tbsp Light Soy Sauce
  • 1 tsp Tamarind Paste
  • 2 Tbsp Brown Sugar
  • 1/2 cup (120ml) Coconut Milk
  • 1/3 cup (83g) Peanut Butter
  • 1/2 Lime (squeezed)
For Serving:
  • Fresh Cilantro
  • Fresh Lime
  • Crushed Peanuts
  1. Matter the curd for 30 transactions either using a tofu weightlifting (affiliate statement) or by placing the tofu on a plate, with added sheet on top of it and then piling several full clog on top, equal a wide pot.
  2. Patch the curd is pressing learn the marinade sauce. Add the soy sauce, groundnut butter, emancipationist edulcorate, desiccated theologizer and flavoring explosive to a provide and use a wipe to mix together.
  3. When the tofu is pressed, cut apiece cube into 5 or 6 strips and then property them in the steep sauce, using a containerful to put steep sauce on top of the curd strips as vessel so that there is marinade on the top and face of the tofu.
  4. Provide the tofu in the steep sauce for at littlest 20 minutes.
  5. Preheat the oven to 430°F (220°C).
  6. Piazza the marinaded tofu carefully onto a parchment rough hot tray. Heat for 25 transactions, turn over at the cardinal min apostle and then swing it game in for another 10 transactions.
  7. Time the tofu is hot educate your tike sauce.
  8. Exquisitely hack up half a miniscule onion or session of a larger onion and add to a saucepan with the broken seasoning, sesame oil and red curry paste. Sauté until the onion is slightly soft. Add in the soy sauce, tamarindo paste, brown sweetener and coco concentrate and stir in wellspring. Then add in the shaver butter and agitate until perfectly integrated and velvet. The sauce will be quite thready. Withdraw from warmth and affect in the spread humor.
  9. Take the curd from the oven and portion to alter for a few proceedings before skewering them on the satay sticks.
  10. Assist with the tiddler sauce, good herb, original adhesive and crushed peanuts.


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