Tofu Satay with Tangy Dipping Sauce

Title:
Tofu Satay with Tangy Dipping Sauce

Yield:
4 Servings

Categories:
Main
Dishes,
Grilling,
Tofu,
Vegetables




Ingredients:





     2 lb Frim or extra firm tofu





--------------------------------SATAY
SAUCE--------------------------------


     2 tb Peanut oil


   1/2 md Onion, minced


     1    Garlic clove, minced


     2 ts Curry powder


     1 c  Coconut milk


     1 tb Soy sauce


     1 tb Brown sugar


   1/2 ts Red chili powder, minced


     1 tb Lemongrass, minced


   1/2 c  Crunchy peanut butter



----------------------------TANGY
DIPPING SAUCE----------------------------


     2 tb Sugar


   1/4 c  Waterr


     3 tb White or red wine vinegar


   1/2 tb Soy sauce


   1/4 ts Red chili flakes


     2 tb Carrots, grated


     1 tb Roasted peanuts, chopped



-----------------------------------SPICES-----------------------------------


     4 tb Peanut oil


     2 tb Dry sherry


     1 tb Lemongrass, chopped


     2    Garlic cloves


     1 tb Curry powder


     2 ts Brown sugar





 Drain the tofu & place the cakes between several layers of paper


 towels. Weight the top with a heavy plate & leave for 1 to 3 hours.


 While draining, prepare the Satay Sauce & Dipping Sauce.


 


 SATAY SAUCE: Heat oil in a pot over medium-high heat.  Cook onion &


 garlic until the onion is wilting, approximately 2 minutes.  Add


 curry powder & cook for 30 seconds.  Add coconut milk, spy sauce,


 sugar, pepper, lemongrass & peanut butter.  Cook over very low heat,


 stirring constantly, for 5 minutes.


 


 DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the


 water. Remove from the heat & stir in the vinegar, soy sauce & dried


 chili flakes.  When completely cool, add the carrot & peanuts & serve.


 


 When the tofu has drained, slice each cake lengthways into 4 strips.


 In a food processor, combine oil, lemongrass, garlic, curry powder,


 chili pepper & sugar & process until smooth.  Pour this mixture over


 the tofu strips, toss gently to coat the pieces & marinate fro an


 hour at room temperature.


 


 Soak 16 wooden skewers in water for 15 minutes.  Carefully insert two


 wooden skewers parallel & 1" apart into each tofu slice.  Oil the


 grill. On a closed grill over medium-hot coals, grill the tofu,


 turning once, until browned, 10 to 12 minutes.  Serve with sAtay


 Sauce & Dipping Sauce.


 


 Kelly McCune, "Vegetable on the Grill"


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip