Tofu satay with cucumber salad and rice

Tofu satay with cucumber salad and rice

Based on 16 ratings
Julia Stephan

Julia Stephan

Community member

"Satay are said to originate in Indonesia, but are found throughout Southeast Asia. They are usually made with meat, but also taste fantastic with tofu as a base. I prefer to use plain tofu for this dish, but you could also use smoked tofu or peanut tofu. The ingredient list might look intimidating at first, but many ingredients are used multiple times. In this recipe, I used all my favorite side dishes but you can mix and match them. I love to eat tofu satay with peanut sauce and the refreshing cucumber and radish salad for a lighter dinner, but you can add rice to make it more filling,. If you don't have a grill pan, just use a regular frying pan, or even bake the tofu in the oven. #stayhomekeepcooking"

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings2
400 g
tofu
2 tbsp
toasted sesame oil
1 tbsp
soy sauce
1 tbsp
maple syrup
1 tsp
ground cumin
1 tsp
ground coriander
½ tsp
ground turmeric
15 g
ginger
1 clove
garlic
3 tbsp
starch
200 g
cucumbers
8
radishes
1
shallot
2 tbsp
rice vinegar
½
lime
½
chili
3 tbsp
peanut oil
2 tbsp
sesame seeds
1 tbsp
soy sauce
5 tbsp
creamy peanut butter
5 tbsp
coconut milk
1 tbsp
soy sauce
1 tbsp
maple syrup
1 tbsp
lime juice
salt
pepper
chili flakes
vegetable oil (for frying)
rice (cooked, for serving)
cilantro (for serving)
sesame seed (for serving)
MetricImperial

Utensils

cutting board, knife, 3 bowls, 4 wooden skewers, frying pan

  • Step 1/5

    Cut tofu into approx. 2-cm (0.8-inch) dices. Add toasted sesame oil, soy sauce, maple syrup, ground cumin, coriander, and turmeric to a bowl. Stir to combine. Grate ginger and garlic directly into the bowl. Stir to combine, then add diced tofu and toss to coat until it's covered in the sauce. Let rest for approx. 30 min. If you have more time, it improves the flavor to let it marinate longer.
    • 400 g tofu
    • 2 tbsp toasted sesame oil
    • 1 tbsp soy sauce
    • 1 tbsp maple syrup
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • ½ tsp ground turmeric
    • 15 g ginger
    • 1 clove garlic
    • cutting board
    • knife
    • bowl

    Cut tofu into approx. 2-cm (0.8-inch) dices. Add toasted sesame oil, soy sauce, maple syrup, ground cumin, coriander, and turmeric to a bowl. Stir to combine. Grate ginger and garlic directly into the bowl. Stir to combine, then add diced tofu and toss to coat until it's covered in the sauce. Let rest for approx. 30 min. If you have more time, it improves the flavor to let it marinate longer.

  • Step 2/5

    In the meantime, thinly slice cucumber, radishes, and shallot. Add rice vinegar, zest and juice of half of a lime, finely chopped chili, peanut oil, soy sauce, and sesame seeds to a large bowl. Stir to combine and season with salt and pepper to taste. Add cut vegetables, mix with dressing, and let sit until serving.
    • 200 g cucumbers
    • 8 radishes
    • 1 shallot
    • 2 tbsp rice vinegar
    • ½ lime
    • ½ chili
    • 3 tbsp peanut oil
    • 2 tbsp sesame seeds
    • 1 tbsp soy sauce
    • salt
    • pepper
    • bowl

    In the meantime, thinly slice cucumber, radishes, and shallot. Add rice vinegar, zest and juice of half of a lime, finely chopped chili, peanut oil, soy sauce, and sesame seeds to a large bowl. Stir to combine and season with salt and pepper to taste. Add cut vegetables, mix with dressing, and let sit until serving.

  • Step 3/5

    For the peanut sauce,, add creamy peanut butter, coconut milk, soy sauce, maple syrup, and lime juice to a bowl. Stir to combine and if desired, add some chili flakes to taste.
    • 5 tbsp creamy peanut butter
    • 5 tbsp coconut milk
    • 1 tbsp soy sauce
    • 1 tbsp maple syrup
    • 1 tbsp lime juice
    • chili flakes
    • bowl

    For the peanut sauce,, add creamy peanut butter, coconut milk, soy sauce, maple syrup, and lime juice to a bowl. Stir to combine and if desired, add some chili flakes to taste.

  • Step 4/5

    Dust marinated tofu with starch until coated. Thread tofu pieces onto wooden skewers. Heat vegetable oil in a grill pan or a regular frying pan over medium heat. Fry tofu skewers until they are browned on all sides.
    • 3 tbsp starch
    • vegetable oil (for frying)
    • 4 wooden skewers
    • frying pan

    Dust marinated tofu with starch until coated. Thread tofu pieces onto wooden skewers. Heat vegetable oil in a grill pan or a regular frying pan over medium heat. Fry tofu skewers until they are browned on all sides.

  • Step 5/5

    Serve tofu skewers with peanut dip, cucumber and radish salad, and cooked rice. Sprinkle with chopped cilantro and sesame seeds. Enjoy!
    • rice (cooked, for serving)
    • cilantro (for serving)
    • sesame seed (for serving)

    Serve tofu skewers with peanut dip, cucumber and radish salad, and cooked rice. Sprinkle with chopped cilantro and sesame seeds. Enjoy!

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