Brochettes de tofu satay Thaïlandais
With a Wakame rice salad
gluten free - high protein
Par Jasmin
A meaty juicy flavourful spicy absolutely delicious Thai satay tofu skewers with a spicy peanut sauce to die for – obviously – and a side Wakame and sweet corn rice salad. A finger-licking meal ! Satay is a South East Asian dish of seasoned, grilled and skewered meat, accompanied by a flavorful coconut and peanut sauce. This is a vegan version of the chicken satay recipe. The tofu is marinated in the magnificent Thai sauce first, then cooked on the barbecue for that extra smoky flavour (or the oven if you prefer). Serve it with your fresh favourite salad. I choose a salad of my own making from cooked sticky rice, ground dry Wakame, sweet corn, finely chopped red pepper and a simple tangy vinaigrette. To the recipe !
Pensez à offrir mes livres de cuisines !
*Nous ne sommes pas des experts professionnels en nutrition. Ces valeurs sont basées sur des calculateurs de nutrition en ligne et ne sont qu'une estimation suggérée*
Yield: 4 servings: 2 skewers and 1/2 cup rice salad: 511 Kcal
- 511 Kcal
- Proteins: 17.6 G
- Carbs: 37.7 G
- Fat: 31.6 G
Brochettes de tofu satay Thaïlandais
Ingrédients
- 1 paquet Tofu firm 12 oz
For the Thai spicy peanut sauce:
- ½ tasse Beurre d'arachide (beurre de cacahuètes)
- ⅔ tasse Coconut milk
- 2 C.à.S. Harissa or Thai red curry pasty
- 1 C.à.S. Sucre
- 1 C.à.S. Soy sauce
- 1 C.à.S. Jus de citron
- 1 C.à.S. Ginger fresh pressed
- 1 C.à.S. Gousse d'ail pressé
- ¼ C.à.S. Poivre blanc
- ½ C.à.S. Cumin moulu
- ½ C.à.S. Cinnamon ground
- ½ C.à.S. Curcuma
- ¼ C.à.S. Clove ground
- ½ tasse Water to thin the sauce
For the Wakame rice salad:
- 1 tasse White small grain rice or 2 cups cooked rice
- 1 ¾ tasse Fresh water to cook the rice
- ⅓ tasse Red sweet pepper finely chopped
- ⅓ tasse Sweet corn from a can drained
- ¼ tasse Onions red finely chopped
- 1 C.à.S. Dry Wakame grounded to a fin consistency using a coffee grinder
- ½ C.à.S. Sunflower seed oil
- ½ C.à.S. Vinaigre de table
- ½ C.à.S. Sel
- ¼ C.à.S. Poivre blanc
Pour garnir:
- 2 C.à.S. Peanut toasted and finely chopped
Instructions
- First thing first, soak your skewers in cold water for about 10 minutes. This is to prevent the skewers from burning.
Let's make the sauce:
- In a food processor or using a stick blender, mix all the sauce ingredients to get a smooth lump free consistency. Keep aside 1/3 cup of the sauce.
Marinating the tofu:
- Cut the tofu into medium square cubes, roughly the same size. Spread the cubes on a clean cotton kitchen towel, and gently press the tofu to squeeze out any excess water. Live it wrapped in the towel until needed.
- In a bowl, add the pressed tofu cubes with the marinade sauce (keep aside 1/3 cup of the sauce) and let them sit about 10 minutes. Make sure the tofu is well coated. Let's make the rice in the meanwhile.
Making the rice salad:
- Wash the rice in strainer under running water until the water comes out clean.
- Add the rice to a cooking pan with less than 2 cups water (1 full cup water, and remove 2 Tbsp from the second cup of water. To get a perfect fluffy rice). Bring to a boil over medium heat then put the lid on the pot and let cook over low heat for 10 min or until the liquid is all absorbed and the rice is cooked.
- In a large bowl or the same pot, add all the salad ingredients to the rice while it is still hot and mix thoroughly. Taste to adjust the seasoning. Set aside to cool down.
Making the skewers:
- Prep your barbecue as usual nice and hot.Preheat the oven to 200°C (392°F).
- Slide the tofu cubes on the skewers. I got 4 pieces for each skewers. Place them on a baking tray. Slightly oil the tofu with a spoon or your hand.
- Place them on the barbecue tray and grill on both side for 20 min each or just enough to get a nice colour.( or bake for 40 min or until they get a nice colour)
Plating:
- When the Thai tofu skewers are cooked, coat hem again with some of the sauce and serve 2 them on top the rice salad with a sneeze of lemon juice. Enjoy !
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