Friday, 13 March 2009

Tofu with Satay sauce

The weather forecast for tomorrow and the rest of the weekend is rain, and more rain - but I cannot be a wimp and use that as an excuse to stay away from the allotment tomorrow. I did that lat week, shamefully. I have so many seeds to get into pots, if I don't start now I will be so far behind. So that's the plan for tomorrow morning.

Now back to tonight, there were no fresh vegetables in this evenings meal. Today food is about whats in the store cupboard and fridge, and that exactly what went into our bellies a couple of hours ago. This satay sauce is so rich, I would use it as a dip.

Tofu Served with Satay sauce
Serves 4
1 packet of tofu I used Cauldron
50g cornflour
1 teaspoon of salt
½ teaspoon of black pepper
4 tablespoons of olive oil

Drain and rinse tofu under fresh water, then pat dry.

First cut it in half as cutting into two sandwich slices, then with one piece still on top of the other cut both into 4 quarters, then cut the quarters into triangles. So that you have 16 pieces. Mix the cornflour with salt and pepper.

Put the tofu pieces gently into the bowl and cover with cornflour mixture.

Heat the oil in a large pan, then over medium heat fry tofu on both sides until golden and crispy. Drain.
It’s the first time I have had tofu like, lightly coated in cornflour then fried. It’s alright and a good vegan substitute, but as a vegetarian I normally do this with Quorn pieces, in which case add the Quorn pieces to the pot when adding the water.

Satay sauce
4 tablespoons of crunchy peanut butter
250 ml water
2 – 3 cloves of garlic, crushed
1 tablespoon or tamarind paste or Juice of ½ lemon
2 tablespoons of Tamari or soy sauce
2 tablespoons of Thai green or red curry paste
150ml coconut milk
Salt and pepper to taste
Mix the peanut butter and water together and bring to the boil and simmer for a few minutes until well combined. Add Quorn pieces if using here instead of tofu and simmer for 10 minutes on low heat.

Remove from the heat and add the garlic, lemon juice, soy sauce and curry paste. Add the coconut milk to obtain a coating consistency. If the sauce is too thick, add more water. Add seasoning.

Serve with plain boiled rice

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