Monday, June 8, 2009

Tofu Satay with Rice and Vegetables

I did it... After all these months of cooking predominantly vegetarian, I finally tried cooking tofu.

My sister and I grew up fearful of this slimy white substance. I have fond memories of our aunt visiting from Napa Valley for the weekend and bringing various goodies from sake to chocolate cheese. She was an advocate for tofu and always tried to trick us into eating it. I remember sampling some dessert mousse that she brought over and once we knew it was tofu, it instantly became inedible regardless of how good it was. We were just plain picky-as-you-can-get kids.

I'd have to say after all these years, I am no longer a picky eater and have become quite adventurous when dining. Knowing that tofu is quite good for you and packed with protein, I decided to take a stab at tofu satay. It was pretty good... definitely a light meal that I felt good about eating. Try it for yourself if you dare.

Ingredients (serves 4)
1 block of extra firm tofu, rinsed, drained and patted dry
2 T tamari soy sauce
2 T Asian sesame oil
2 T sherry or sherry vinegar
2 cloves garlic, minced
1 seranno pepper, minced

3/4 cup canned coconut milk
1/2 cup natural-style peanut butter, smooth or chunky
2 garlic cloves, minced
1 1/2 t curry powder
1 1/2 T brown sugar
1 T lime juice
1 T canola oil
1 1/2 T tamari soy sauce
Dash cayenne pepper

1 large yam, peeled and cut into sticks
2 cups green beans, trimmed
12 fresh basil leaves
3 cups cooked brown rice

Cut the tofu into bite sized pieces and pat dry again with a paper towel. Let tofu marinate in a bowl with the soy sauce through serrano for 30 minutes or up to 24 hours.

In a blender, combine satay sauce ingredients and let set until ready to serve.

Heat oven to 450 degrees. In a pyrex pan, lay out marinated tofu and drizzle with a little satay sauce. Cook in the oven for 30 minutes or until golden and firm.

Meanwhile, steam the yams and green beans. The yams will take approximately 10 minutes (test with a fork) in a steamer attachment and the beans will take 6 if you want to keep them crispy.

When tofu is done cooking, divide rice equally among plates and top with basil, veggies and tofu. Drizzle with satay sauce.

  • If you are feeling lazy, you can substitute home made satay sauce for bottled satay sauce. You can find this pretty easily in the ethnic foods section of most grocery stores. This would make for a very easy weeknight meal.
  • Make sure to get firm or extra firm tofu or it wont roast to the proper texture.


  1. ew. cholocate tofu mousse cake...

  2. This comment has been removed by a blog administrator.

  3. Ah ha! I found you -you really "DO" eat tofu! :) I knew it all along.... secret closet tofu eaters!
    Love the Blog- I will try the recipe - and who knows may have to pass 1 or 2 your direction - especially for that Midnight Almond Chocolate Torte! :) heh - especially for you Melanie! I imagine what you'd taste now would be different than before! You both are awesome - keep being adventuresome and can't wait to tap into your expertise and recipes!