| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegan | Grill, Main dish, Tofu, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | lb | Frim or extra firm tofu |
| 2 | T | Peanut oil |
| 1/2 | Onion, minced | |
| 1 | Garlic clove, minced | |
| 2 | t | Curry powder |
| 1 | c | Coconut milk |
| 1 | T | Soy sauce |
| 1 | T | Brown sugar |
| 1/2 | t | Red chili powder, minced |
| 1 | T | Lemongrass, minced |
| 1/2 | c | Crunchy peanut butter |
| 2 | T | Sugar |
| 1/4 | c | Waterr |
| 3 | T | White or red wine vinegar |
| 1/2 | T | Soy sauce |
| 1/4 | t | Red chili flakes |
| 2 | T | Carrots, grated |
| 1 | T | Roasted peanuts, chopped |
| 4 | T | Peanut oil |
| 2 | T | Dry sherry |
| 1 | T | Lemongrass, chopped |
| 2 | Garlic cloves | |
| 1 | T | Curry powder |
| 2 | t | Brown sugar |
INSTRUCTIONS
Drain the tofu & place the cakes between several layers of paper towels. Weight the top with a heavy plate & leave for 1 to 3 hours. While draining, prepare the Satay Sauce & Dipping Sauce. SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion & garlic until the onion is wilting, approximately 2 minutes. Add curry powder & cook for 30 seconds. Add coconut milk, spy sauce, sugar, pepper, lemongrass & peanut butter. Cook over very low heat, stirring constantly, for 5 minutes. DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the water. Remove from the heat & stir in the vinegar, soy sauce & dried chili flakes. When completely cool, add the carrot & peanuts & serve. When the tofu has drained, slice each cake lengthways into 4 strips. In a food processor, combine oil, lemongrass, garlic, curry powder, chili pepper & sugar & process until smooth. Pour this mixture over the tofu strips, toss gently to coat the pieces & marinate fro an hour at room temperature. Soak 16 wooden skewers in water for 15 minutes. Carefully insert two wooden skewers parallel & 1" apart into each tofu slice. Oil the grill. On a closed grill over medium-hot coals, grill the tofu, turning once, until browned, 10 to 12 minutes. Serve with sAtay Sauce & Dipping Sauce. Kelly McCune, "Vegetable on the Grill" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 381
Calories From Fat: 292
Total Fat: 33.7g
Cholesterol: 0mg
Sodium: 215.8mg
Potassium: 244.7mg
Carbohydrates: 19g
Fiber: 1.5g
Sugar: 12.9g
Protein: 2.6g