Satay has become very well-known and there are lots of variations of the sauce served with the skewers. This recipe for Malaysian Tofu and Aubergine satay is exploding with flavour. Vegetarian satay is delicious and provides a variety of textures and colour. This satay sauce is quite authentic and uses peanuts instead of peanut butter to obtain a crunchy texture. The skewers can be cooked under the grill, in the oven or on the barbecue.
This recipe calls for tofu and aubergine, but most vegetables or tempeh (fermented soyabean cake) can also be used. Cauliflower and winter squash are both pretty spectacular when used in this recipe.
MALAYSIAN TOFU AND AUBERGINE SATAY
400g firm tofu
1 large aubergine or other seasonal vegetable
Bamboo Skewers (soaked in water for 1 hour to avoid burning if using grill or barbecue)
Cucumber
FOR THE MARINADE
2 stalks lemongrass, white parts only
6 small or 3 large shallots, peeled
2 cloves garlic, peeled
2 tbsp rapeseed, sunflower or vegetable oil
1/2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ground coriander
1 tsp ground cumin
2 tbsp kecap manis (Indonesian sweet soy sauce) *see not for alternative
juice of 1/2 lime
FOR THE SATAY SAUCE
2 tbsp rapeseed, sunflower or vegetable oil
125g toasted peanuts, unsalted
125ml water
1 tbsp kecap manis (Indonesian sweet soy sauce) *see not for alternative
2 tsp palm sugar or demerara sugar
1/8 tsp salt
1 heaping tbsp tamarind concentrate mixed with 60ml hot water
100 ml coconut milk
FOR THE SPICE PASTE
3-4 dried red chilies, seeds removed and soaked in warm water
1 clove garlic
2 shallots
1 stalk lemongrass, white parts only
1/2 inch galangal or ginger
1 tbsp ground coriander
1. If using tofu, remove the tofu from the packaging, wrap in a tea towel and put a weight on top to remove excess moisture, leave for 10-15 minutes.
2. To make the marinade, combine all of the marinade ingredients in a blender, or in a jug if using a hand blender, and blend well.
3. Cut the tofu into 1.25cm/1/2inch cubes. Slice the aubergine into 1.25cm/1/2inch cubes. Place the tofu, aubergines and marinade into a large bowl and mix well. Cover and marinate for at least one hour.
3. To make the sauce, firstly toast the peanuts in a 180C oven for 5-10 minutes or until fragrant and golden, be careful not to burn. Then crush the peanuts coarsely with a mortar and pestle or mini food processor and set aside.
4. Soak the chillies in warm water for about 15 minutes. Chop the spice paste ingredients and blend until fine with a hand blender or mini food processor.
5. Heat the oil in a pan and fry the spice paste until aromatic and spicy smelling. Be careful not to inhale as it will make you cough!
6. Add the peanuts, sweet soy sauce, sugar, salt, tamarind and coconut milk and stir thoroughly. Simmer on a low heat and continue stirring for about 3 minutes. If the sauce is too thick, let it down with a bit of water. Taste and adjust the seasoning. Serve at room temperature with the satay.
7. Now to make the skewers. Preheat the oven to 200C or the grill to high. This recipe can also be done on the barbecue (remember to soak the skewers in water if using the grill or barbecue).
8. Assemble the skewers by impaling the marinated aubergine and tofu.
Grill under a high heat for 8 minutes on each side, or until tender and starting to colour.
If using the oven, bake on a greased baking tray until the vegetables are tender, about 30 minutes, turning once half way through.
0. Serve the skewers with the satay sauce and some sliced cucumber.
Kecap manis is widely available at all major grocery stores. If you can not find it, 2 tsp soy sauce and 1 tsp molasses or brown sugar equals 1 tbsp of kecap manis.