Lemongrass Tofu Skewers w/ Peanut Satay Sauce

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SERVES: TWO TO THREE
PREP TIME: 30 MINS
COOK TIME: 20 MINS

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Ingredients

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FOR THE TOFU

450G FIRM TOFU

2 STALKS LEMONGRASS, OUTER LAYERS REMOVED, BRUISED

2 BANANA SHALLOTS

2-3 GARLIC CLOVES, MINCED

5CM KNOB GINGER, SKIN REMOVED

2 TSP TURMERIC

2 TSP GROUND CHILLI

2 TSP GROUND CORIANDER

2 TSP BROWN SUGAR

2 TSP NEUTRAL OIL

PINCH SALT

FOR THE SATAY SAUCE

1 CUP UNSALTED PEANUTS, TOASTED AND PROCESSED

2 STALKS LEMONGRASS, OUTER LAYERS REMOVED, BRUISED

2 BANANA SHALLOTS

2-3 GARLIC CLOVES, MINCED

5CM KNOB GINGER, SKIN REMOVED

1-2 RED CHILLIES, DE-SEEDED

PINCH SALT

2 TSP WATER (MORE IF REQUIRED)

2 TSP BROWN SUGAR

JUICE 1 LIME

1-2 TSP TAMARIND

2 TSP KECAP MANIS

1 TBSP NEUTRAL OIL

TO SERVE

STEAMED RICE

SLICED RED CHILLI

SLICED CUCUMBER

TORN CORIANDER LEAVES

LIME WEDGES (OPTIONAL)

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Equipment

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FOOD PROCESSOR

SHARP KNIVES

MIXING BOWL

MEDIUM FRY PAN

BAMBOO SKEWERS

GARLIC MINCER

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Method

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1. USE A PIECE OF PAPER TOWEL TO REMOVE EXCESS LIQUID FROM TOFU BEFORE SLICING INTO 3CM CUBES. PROCESS ALL INGREDIENTS FOR THE MARINADE IN A FOOD PROCESSOR BEFORE SPOONING OVER TOFU AND TOSSING TO COMBINE. SET ASIDE IN FRIDGE FOR A MINIMUM OF 30 MINS
   

2. SOAK BAMBOO SKEWERS IN WATER TO STOP THEM BURNING
   

3. FOR THE SATAY SAUCE, TOAST YOUR PEANUTS IN A FRY PAN OVER MEDIUM HEAT FOR A COUPLE OF MINUTES BEFORE POPPING INTO YOUR PROCESSOR AND PULSING INTO A FINE CRUMB. REMOVE AND SET ASIDE.
   

4. PLACE YOUR AROMATIC INGREDIENTS IN THE PROCESSOR AND PULSE UNTIL A PASTE FORMS (SAMBAL).
   

5. IN A FRY PAN OVER MEDIUM HEAT, ADD A TABLESPOON OF NEUTRAL OIL AND YOUR SAMBAL, COOKING OFF FOR A MINUTE OR SO
   

6. ADD YOUR PEANUTS AND 1/4 CUP WATER, STIRRING TO COMBINE
   

7. ADD YOUR TAMARIND, LIME JUICE AND KECAP MANIS
   

8. ADD MORE WATER IF SAUCE IS TOO THICK AND COOK OFF LIQUID UNTIL YOU REACH YOUR DESIRED CONSISTENCY. TURN HEAT OFF AND SET ASIDE
   

9. COOK RICE OVER THE STOVE VIA ABSORPTION METHOD (AROUND 1 CUP PER PERSON) OR USE A RICE COOKER
   

10. PREPARE ALL OTHER SERVING INGREDIENTS
    

11. THREAD 5-6 CUBES OF TOFU PER SKEWER UNTIL ALL FINISHED
    

12. IN A FRY PAN OVER MEDIUM HEAT COOK SKEWERS IN NEUTRAL OIL (NOT OVERCROWDING THE PAN) FOR 3-4 MINS EACH SIDE OR UNTIL GOLDEN AND FRAGRANT
    

13. ON EACH PLATE SERVE 3-4 SKEWERS, A CUP OF RICE, SLICED CUCUMBER, A BOWL OF THE PEANUT SAUCE, TOPPING WITH SOME SLICED CHILLI AND CORIANDER — ENJOY!

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