Satay—grilled, marinated skewers served with spicy peanut sauce—are snack food in Thailand, and a common menu item in Thai restaurants.
Thai Tofu Satay
- 3 Tbs. low-sodium soy sauce
- 1/2 tsp. ground turmeric
- 1 10-oz. pkg. firm tofu, drained and cut into 1-inch cubes
- 4 oz. fresh shiitake mushrooms, stems removed (about 1 1/2 cups)
- 3/4 cup light coconut milk
- 1 tsp. red curry paste, or to taste
- 1/4 cup smooth peanut butter
- 2 Tbs. brown sugar or raw sugar
- 1 Tbs. lemon juice
- 1/4 tsp. salt
- To make Satay: Whisk together soy sauce and turmeric in large container. Add tofu and mushrooms, and toss to coat. Cover, and marinate 30 minutes at room temperature, or refrigerate overnight, stirring occasionally.
- Preheat oven to 400F, and coat baking sheet with cooking spray. Drain tofu and mushrooms, discarding marinade, and thread on to 6 skewers. Spray with cooking spray. Place on prepared pan, and bake 20 minutes. Turn, and bake 20 minutes more, or until browned.
- To make Peanut Sauce: Whisk together coconut milk and red curry paste in saucepan. Whisk in peanut butter until smooth. Stir in sugar, lemon juice and salt, and bring to a simmer. Reduce heat to low, and cook 5 minutes, or until thickened, stirring often.
- Place skewers on serving plate, and drizzle with sauce. Pass remaining sauce at table for dipping.
- Serving Size: Serves 6
- Calories: 191
- Carbohydrate Content: 12 g
- Fat Content: 12 g
- Fiber Content: 2 g
- Protein Content: 11 g
- Saturated Fat Content: 3 g
- Sodium Content: 439 mg
- Sugar Content: 6 g