Daring Cooks Challenge: Tofu Satay

I have joined a most inspirational online group: The Daring Cooks.  Every month, The Daring Cooks (DC) issue a new challenge, and this is my first one – what a way to start the new year!  The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Now this is a Thai-inspired recipe that’s been adapted for Western palates.  And I have made a few personal changes, including substituting almond-hazelnut butter for peanut butter (my dear sister has a peanut allergy, and I keep it out of the house), reducing the fat content, and going vegetarian.  I used a grill pan to cook the tofu, but I think this would be fabulous on the barbecue, pan-fried, or broiled in the oven.  Next time, I’m trying this out with eggplant, mushrooms, and broccoli.

Daring Tofu Satay with Almond-Hazelnut Dipping Sauce

Marinade

  • 1/2 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 thumb-sized nub of ginger, chopped
  • 2 Tbsp. lemon juice
  • 1 Tbsp. tamari
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 tsp. vegetable oil
  • 1/4 c. water
  • 1 tsp. chili garlic sauce

Almond-Hazelnut (Peanut-replacement) Dipping Sauce

  • 3/4 cup light coconut milk
  • 4 Tbsp. almond-hazelnut butter
  • 1 Tbsp. tamari
  • 1 tsp. agave nectar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 2 dried red chilies, chopped (including seeds for extra spice)
  • 1 package firm tofu, cut into 1-inch strips

Marinade: Combine marinade ingredients (except tofu) in a food processor.  Cover tofu with marinade, and let sit 20 minutes to 4 hours.

Dipping Sauce: Combine dry sauce ingredients in a small bowl, add tamari and lemon juice, and mix well.  Over low heat, add this mixture to almond-hazelnut butter, and slowly warm.

Tofu: Heat a non-stick pan over medium-high heat, spray with cooking spray, add the tofu, and cook for 6-7 minutes per side.

Serve with brown rice, Thai Red Curry Roasted Veggies, and dipping sauce, and enjoy!

Tags: , , , ,

Categories: Gluten-Free, Main Course, Side Dish, Vegan, Vegetarian

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6 Comments on “Daring Cooks Challenge: Tofu Satay”

  1. January 14, 2010 at 10:05 am #

    I think with the almond-hazelnut butter this would be great especially with the veggies instead of just tofu!

  2. Heather
    January 14, 2010 at 8:03 pm #

    Yay peanut free, I love the shout out 😉

    This looks delicious!!

  3. January 15, 2010 at 4:42 am #

    WOWOWOWOW your tofu looks and sounds so delicious and I love the final dishes they look so yummy. Cheers from Audax in Sydney Australia.

  4. January 16, 2010 at 6:24 pm #

    Yum!!!!!!!!!!! Almond hazelnut beats peanut any day of the week

Trackbacks/Pingbacks

  1. Daring Bakers’ Challenge: Gluten-Free Nanaimo Bars « The Kitchen Operas - January 27, 2010

    […] 27, 2010 · Leave a Comment You may remember from my Tofu Satay post, that I’ve joined an online cooking challenge: The Daring Cooks.  The group cooks a new (and […]

  2. Cold Rolls with Spicy Almond Cashew Dipping Sauce | The Kitchen Operas - September 9, 2010

    […] — you can even pour it on salads, in stirfries, or over noodles.  You could also use the Almond Hazelnut Dipping Sauce (from the Tofu Satay recipe) or the Cashew Almond Dressing (from the Cashew & Almond Soba Noodle Salad).  Feel free to use […]

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