TOFU SATAY with coconut dipping sauce

by:

June 3, 2020

I like the simple life, and I use very little equipment and don’t like recipes that require special tools. For this recipe we will make the marinade in the blender (my favorite kitchen tool), who can guess my least favorite?
ANSWER: measuring equipment, cause i don’t care to measure, the only measurement, i care for is: more or less. ANYWAY, we will make the marinade in the blender, then we will pour half of it, over what we are trying to marinate, and the rest we will simply add chopped peanuts (or cashews, sunflower seeds for example) and chili sauce, and voila, marinade and dip, as easy as one, two, three.
Ingredients
  • You can use this marinade on chicken, fish or tofu.
  • 1/2 can coconut milk – whole fat, because low fat will curdle too easily with the lemon 
  • 1 small shallot, or 2 tablespoons red onion
  • 2 cloves garlic
  • small thumb size of ginger
  • 2 inch piece of lemon grass
  • 1/2 teaspoon turmeric, splash of fennel, and cumin seeds
  • 2 tablespoons agave
  • 2 tablspoons soy sauce
  • juice from 2 limes 
  • 1 teaspoon corn starch (optional) helps to stop curdling 
  •  
  • Add all ingredients in the blender. Taste and ask yourself, does it need more soy or a splash of salt? 
  • Pour HALF of the marinade over whatever you are trying to marinade for 30 minutes, or longer.
  • Then either grill the protein or vegetable on a bbq, or if it’s tofu, it is going to be easier to saute in a hot skillet.
  • Now put the remaining half of the marinade in a small skillet, and add:
  • 1/2 cup roughly chopped peanuts
  • 1 tablespoon chili sauce, or hot sauce
  • Gently heat. And voila! There is your dipping sauce.
Instructions
  1. So the lesson here is, always save some of your marinade and then ask yourself, can you add something to it, and turn it into a dipping sauce? It is easier to add citrus to full fat dairy as it curdles less easily than non or Those low/non fat products are garbage anyway and should be avoided. Regardless of what you are using only SIMMER it once you add the citrus, if you bring it to a roaring boil, it will break regardless of what you use. Adding a teaspoon of cornstarch will help prevent it from curdling so that is also an option. 

Photo and Food Styling by Mimi Newman