Tofu Satay

An extremely popular starter common to Thai, Indonesian and Malaysian cuisines. However its origins are traced to Indonesian food culture. A quick , easy and exotic starter and very fast moAving with drinks. Equally popular with kids, youngsters and adults, this skewered  dish tastes just as delicious  Paneer and Tofu are delicious options.

400 gms extra firm tofu sliced into 1/4th inch thick x 2 inch rectangular strips. pat dry and marinate for an hour., cut into strips or thin cubes.

 1st marinade : 

 salt, pepper , 2 tsp soy sauce, 2 tsp cornflour. mix well and keep for abt 10 mins.

peanut sauce :

1 small onion, 6 cloves garlic, 1 tsp red chilli powder, 1 inch piece of ginger, 2 tbsp soy sauce, 1 tbsp chopped green coriander, , 2 tbsp sweet mango chutney , 1 cup peanuts or 1/2 cup peanut butter. if the mango chutney or achaar is not sour enough , mix in the juice of one lemon. the taste has to be crunchy sweet and a little sour. if you like more spice add in a green chilli while grinding. 

this is basically the peanut dipping sauce. just mix all ingredients except the peanuts and blend to a paste, add in the peanuts and blend till the peanuts are coarsely crushed.  use 1 tbsp of this as a marinade and add to the tofu. 

soak the wooden skewers or toothpicks in water for about half an hour. thread in the marinated tofu and keep aside till required.. just line up on a hot gridle, or grilling surface. turn every 2 mins till all sides are well roasted. serve hot with the peanut dipping sauce separately or spooned over the satay.