Malaysian Tofu Satay Recipe

Name: Malaysian Tofu Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 teaspoon lemon zest (or ground lemongrass powder); 1 1/2 tablespoons fresh ginger, minced; 1 fresh red chili peppers, minced or 1 teaspoon sriracha hot sauce; 2 cups chopped shallots; 2 tablespoons vegetable oil; 3/4 cup dark brown sugar; 1 teaspoon fresh lemon juice, in 1/4 cup water; 1/2 cup water; 1 1/2 teaspoons kosher salt; 3 1/2 teaspoons coriander seeds, ground; Satay; 1 tablespoon creamy peanut butter; 1 tablespoon soy sauce; 1 teaspoon sriracha hot sauce or 1 teaspoon red pepper flakes, to taste; 1 tablespoon brown sugar; 2 teaspoons freshly squeezed lime juice; 2 teaspoons rice wine vinegar or 2 teaspoons white wine vinegar; 2 teaspoons ginger; 1 garlic clove, minced; 1/4 cup water; 2 lbs tofu, cut into strips and threaded onto metal skewers

Servings: persons

Marinade
1 teaspoon lemon zest (or ground lemongrass powder)
1 1/2 tablespoons fresh ginger, minced
1 fresh red chili peppers, minced or 1 teaspoon sriracha hot sauce
2 cups chopped shallots
2 tablespoons vegetable oil
3/4 cup dark brown sugar
1 teaspoon fresh lemon juice, in 1/4 cup water
1/2 cup water
1 1/2 teaspoons kosher salt
3 1/2 teaspoons coriander seeds, ground
Satay
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 teaspoon sriracha hot sauce or 1 teaspoon red pepper flakes, to taste
1 tablespoon brown sugar
2 teaspoons freshly squeezed lime juice
2 teaspoons rice wine vinegar or 2 teaspoons white wine vinegar
2 teaspoons ginger
1 garlic clove, minced
1/4 cup water
2 lbs tofu, cut into strips and threaded onto metal skewers

1
Preheat grill to high heat.
2
Put the first four marinade ingredients in a food processor and grind.
3
Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).
4
Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.
5
Bring to a boil and let simmer 5 minutes.
6
Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.
7
Mix all satay ingredients together, except the water and tofu.
8
Slowly add the water until the sauce reaches desired consistency.
9
Grill tofu strips for 2 minutes on each side, or until cooked through.
10
Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Marinade, 1 teaspoon lemon zest (or ground lemongrass powder), 1 1/2 tablespoons fresh ginger, minced, 1 fresh red chili peppers, minced or 1 teaspoon sriracha hot sauce, and more.

Yes, Malaysian Tofu Satay falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Tofu Satay

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