By Marie Oser from The
Enlightened Kitchen and VegTV
Makes 8 Servings
First make the marinade,
cube the tofu and add to the marinade...set aside (overnight) Grill or Broil
the tofu, make the dipping sauce and serve!
For the Marinade:
2 (16 ounce pkg) firm Chinese style tofu, cubed
1 cup vegetarian "chicken" broth
3 cloves garlic, peeled
3 scallions, with 2" green, sliced
3 Tablespoons I.M. Healthy Creamy Soynut Butter
1 teaspoon rice vinegar
1 teaspoon vegetarian worcestershire sauce
2 Thai chiles, seeded and diced
3 Tablespoons Tamari
1/3 cup chopped cilantro
Divide each block of tofu in half crosswise halving the width. Slice through
the block in a tic-tac-toe pattern creating 18 cubes of tofu. Prepare broth in
a large glass measuring cup and set aside. In the Tribest Personal Blender,
pulse the garlic, scallions, tomatoes, lime juice, Worcestershire sauce, chille
paste, tamari, and chopped cilantro. Add mixture to broth with the tamari and
cilantro. Combine with cubed tofu in a non-reactive bowl and refrigerate
covered, overnight.
Satay Dipping Sauce:
Olive oil spray
4 cloves garlic, minced
1 medium red onion, chopped
1 medium shallot, minced
1 rounded Tablespoon grated fresh gingerroot
2 to 3 Thai chiles, seeded & minced
1/4 cup dry sherry
1/2 cup chunky soynut butter
1/2 cup lite coconut milk
1 Tablespoon Birani curry paste
2 Tablespoons light brown Muscovado sugar
juice of 1 lime (about 3 Tbsp.)
1 1/2 teaspoons vegetarian Worcestershire sauce
2 Tablespoons Hot & Sweet Tomato Chile Sauce (HOT KETCHUP)
1/4 cup chopped cilantro
1 teaspoon cumin
Place garlic, onions, shallots, ginger, and chiles in the Tribest Personal
Blender and pulse to chop. Spray a medium saucepan with olive oil. Warm over
medium heat for 30 seconds and add veggies. Cook 3 minutes, add sherry, cook 2
minutes and add soynut butter, Stir to blend, reduce heat to medium low and add
coconut milk. Stir in curry paste, and sugar. Add fresh lime juice and add to
the pan with worcestershire sauce, hot & sweet tomato chile, cilantro, and
cumin. Reduce heat to low and simmer 8 minutes or until ready to serve,
stirring occasionally.
Soak short wooden skewers
in hot water for 20 minutes to prevent them from sticking and burning. Thread
tofu onto the skewers. Spoon marinade over tofu and grill 3 to 5 inches under a
hot broiler/ on a grill or a griddle pan on high