Tofu is a staple for many vegetarians for its nutritional value specially the protein content. Delicious and versatile it is readily available in Asian supermarkets. Over the last few years has made its way into mainstream supermarkets.
Because of its relatively neutral taste and its ability to absorb flavours through spices and marinades the possibilities of its use in savoury dishes are endless. Scrambled tofu is amazingly delicious and fulfilling as a breakfast dish. Whipped and creamed tofu is a must for vegan desserts.
With such a variety available these days its important to know the consistency of each type to assess its suitability for certain dishes.
Extra firm tofu contains the least amount of water and has is the highest in protein and calcium compared to other forms. Because of its dense texture it holds shape well and is suitable for almost all types of cooking. Firm tofu works really well in stir-fries, deep-fried dusted with flour for crispy coating, marinated and barbecued.
One of my favourite marinades is the satay sauce for its nutty, spicy, sweet and sour flavours all running through a colourful thick paste. This sauce freezes well and stays fresh for up to a week in the frig. It’s a good idea to make a double batch as it always happens with my family they ask for leftovers the next day. This satay tofu recipe is always a hit at every barbecue I have hosted and there are no leftovers, hence the extra batch comes handy.
- 500 extra firm tofu
- 1 green or red capsicum
- 1 large onion
- 1/4 cup crunchy peanut butter (appx 70 grams)
- 1/2 garlic clove, crushed
- 1/2 onion, finely chopped
- 1/2 lime, juiced
- 1 inch piece ginger, crushed
- 1/2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp coriander powder
- 1/2 cup coconut milk
- 1 tbsp vegetable oil
- 2 tsp tamari or soy sauce
- Extra oil for barbecue
- 2 tbsp fresh coriander for garnishing
- 24 skewers
- Heat oil in a saucepan on medium heat and fry chopped onion until transparent (2 minutes).
- Stir in crushed garlic and ginger and cook for another minute. Add peanut butter, line juice, tamari, all spices, coconut milk and cook for 2-3 minutes.
- Cut tofu into one inch cubes.
- Cut capsicum and large onion into once inch pieces.
- Thread 2-3 tofu cubes on a skewer alternating with onion and capsicum pieces
- Place tofu skewers on a tray and pour over satay sauce to cover each skewer evenly
- Cover with plastic film and place in frig for 2-4 hours.
- Preheat barbecue flat plate or charcoal grill on medium-high.
- Brush the barbecue with the oil. Cook tofu skewers turning frequently until each side is caramelised.
- Transfer the skewers to a serving platter and top with finely chopped coriander