Description[]
This red-hot, vegetarian version of the satay is made and packed with tofu, real vegetables, fruit juice, soy sauce, and herbs in a skewer and topped with a tangy cashew sauce.
Ingredients[]
For the satay base[]
- 1 lb. extra-firm tofu, drained and cut into 1-inch cubes
- 1 large green bell pepper, cut into small squares
- 6 oz. baby portobello mushrooms, stemmed
- 1 cup cherry tomatoes
- ⅓ cup low-sodium soy sauce
- 2 tbsp. fresh lime juice
- 1 tbsp. brown sugar
- 1 tbsp. dark sesame oil
- 2 medium cloves garlic, minced
- fresh cilantro sprigs for garnish (optional)
Ginger-cashew sauce[]
- 1 cup raw cashews (4. oz)
- 1 tbsp. dark sesame oil
- 2 tsp. minced fresh ginger
- 2 medium cloves garlic, minced
- 3 scallions (white and light green parts), chopped
- ¼ cup soy sauce, dark only
- ¼ cup canned light coconut milk
- ¼ tsp. hot pepper sauce, or more to taste
Directions[]
For the skewers and vegetables[]
- Soak 6 long bamboo skewers in cold water for 30 minutes or use 6 long metal skewers.
- Thread tofu, bell pepper, mushrooms, and tomatoes alternately on skewers.
- Place in a single layer in a large glass baking dish.
- In a small bowl, whisk together soy sauce, lime juice, brown sugar, sesame oil, and garlic.
- Pour over skewers and let stand for 1 hour, turning occasionally.
Ginger-cashew sauce[]
- Meanwhile, make ginger-cashew sauce: in a food processor, place cashews and pulse on and off until ground. Set aside.
- In a medium saucepan, heat sesame oil over medium heat.
- Add scallions, garlic and ginger and cook, stirring often, 30 seconds.
- Stir in or mix with ground cashews, soy sauce, coconut milk, and hot sauce.
- Reduce heat to low and simmer, stirring occasionally, 30 to 45 minutes, adding up to ⅓ cup water if the mixture seems too thick.
- Remove from heat and set aside.
Satay[]
- Prepare the grill.
- Place marinaded skewers on grill, simply reserving the marinade.
- Cook until lightly browned, turning occasionally and basting with marinade, 12 to 15 minutes.
- Transfer to the serving platter and garnish with cilantro, if desired.
- Serve hot over rice, with the ginger-cashew sauce for dipping.