Really, it's that amazing.
As my husband put it, "this is a flavor explosion!" Yes, truly it is.
When one goes to the internet looking for a recipe, generally from a cuisine that one did not grow up with, it is hard to know what is really going to taste good, which recipe is really worth the effort. I'm sure you can guess that this one was...
It seems complicated - lots of ingredients, advance prep - but it all comes together so quickly, and it is so beyond satisfying, you'll wonder why you haven't made it sooner!
Tofu Satay with Peanut Sauce (from About Food)
3/4 lb tofu
oil for frying
1 stalk lemongrass, tough outer leaves peeled off, mince lighter part for at least 1/4 cup
1 shallot, minced
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons coriander
2 teaspoons cumin
3 tablespoons dark soy sauce (or regular if you don't have it)
3 tablespoons fish sauce
5 tablespoons brown sugar (or coconut sugar)
1 cup fresh dry roasted peanuts, unsalted
1/3 cup water
2 cloves garlic, chopped
1/2 teaspoon dark soy sauce
2 teaspoons toasted sesame oil
1 tablespoons brown sugar (or coconut sugar)
2 tablespoons fish sauce
1/2 teaspoon tamarind paste (or 2 tablespoons lime juice
pinch cayenne pepper
1/3 cup coconut milk
basil and or cilantro
About a day in advance, drain the tofu and freeze in a baggie. Remove from freezer and allow to completely defrost (5 hours on the counter, 24 hours in the frig). Gently squeeze out all the moisture. It should resemble a sponge.
Combine all marinade ingredients in a blender or small food processor. Slice tofu into 1/2 inch rectangles and marinate for at least 1 hour but no more than 3, turning once. Cut into triangles and set aside.
Combine all of the peanut sauce ingredients in a blender and process until well blended. Taste for salt and sugar.
Heat a flat griddle or skillet over high heat for 3-4 minutes. Add just enough oil to coat the bottom. Skewer 3-4 tofu triangles on wooden skewers and fry until browned on each side, about 2-3 minutes per side. Serve with peanut sauce and lime (lots!) and basil or cilantro for garnish.