Indonesian Style Tofu Satay Food

GRILLED OR ROASTED TOFU SATAY

Steps:

• Combine the marinade ingredients in a large bowl. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.
• Prepare the grill or preheat the oven to 450 degrees.
• To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl.
• Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. If you are grilling the satay, thread the tofu and red peppers on skewers. (Bamboo skewers must be soaked for 30 minutes.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan. Use 2 pans if one pan isn't large enough.
• Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.
• Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom. Also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid. In either case, stir the coconut milk before measuring it. Once heated, the coconut milk will thin out.

MALAYSIAN TOFU SATAY

Steps:

• Preheat grill to high heat.
• Put the first four marinade ingredients in a food processor and grind.
• Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).
• Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.
• Bring to a boil and let simmer 5 minutes.
• Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.
• Mix all satay ingredients together, except the water and tofu.
• Slowly add the water until the sauce reaches desired consistency.
• Grill tofu strips for 2 minutes on each side, or until cooked through.
• Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

INDONESIAN-STYLE TOFU SATAY

Steps:

• press the tofu to remove excess moisture (place it in a shallow dish, place a plate over it and one or two 16 oz cans on top of that. Let it stand until the excess liquid has drained from the tofu, 15-30 min.).
• cut tofu into 3/4 inches cubes and arrange on 6 skewers. Place in single layer in baking dish.
• Process remaining ingredients, except green onions, in food processor or blender until smooth.
• Pour over tofu kabobs and refrigerate, covered, 1 hours Drain, reserving marinade.
• bake tofu kabobos at 4oo degrees for 20 minute Mix green onions into reserved marinade and serve with kabobs.