While there are many versions of satay (or sate) sauce across Southeast Asia, my version is closest to the ones served in Indonesia, where I first learnt to make the sauce many years ago. Indonesian sate (as it is usually spelt there) does not include coconut milk, and is rich in deep flavors thanks to the inclusion of kecap manis. Sometimes sold as sweet soy sauce, kecap manis is recognized as the flavour of Indonesia, a sweetened aromatic soy sauce that is molasses-like in texture. It injects complex and intense flavors to this sate sauce.
I’ve grilled/broiled the tofu in the oven but it can also be cooked on the barbecue, or in a pan on the stovetop. Barbecuing gives the tofu a nice smoky flavour but make sure you oil the grill plates very well or use a smooth grill plate. Grilling/broiling the tofu quickly adds colour, without cooking the tofu for too long, lest it becomes dry (note: in Australia, broiling is known as grilling, while grilling is known as broiling in America). I’ve used super firm tofu, often sold as high protein tofu, which has most of the water pre-pressed out so it requires less cook time. You could also use extra firm tofu but drain it well so it’s not too wet and cook it for a bit longer (I’m not a fan of pressing tofu as I find the resulting texture too dry and mealy).
This recipes provides two skewers per person which is a small-ish serving, but you can easily double the tofu as there is plenty of satay to go around.
Tofu almond satay
Ingredients
- 8 bamboo skewers, soaked in water for 30 mins if wooden
- 450 g super firm tofu, cut into 2 - 2 1/2 cm (3/4 - 1 inch) cubes
- extra virgin olive oil
- sea salt and black pepper
- 4 baby bok choy or other Asian greens, each sliced into four segments through the stem
- rice, to serve
Almond satay sauce (makes about 1 1/2 cups)
- 1 tablespoon neutral oil
- 2 shallots/eschalots (about 60g), finely chopped
- 210 g almond butter
- 3 cloves garlic, finely chopped
- 3 tablespoons kecap manis (sweet soy sauce)
- 1-2 tablespoons sambal oelek or 1/2 - 1 teaspoon red chili/pepper flakes
- 1 teaspoons salt
Instructions
- To make the satay sauce, heat a medium pot on medium. Add the oil and shallots and cook for 2 minutes until softened. Add the almond butter, garlic, kecap manis, and sambal oelek, along with 1 cup of tap water. Stir until emulsified and creamy. The sauce should be thick and pourable; if it looks too thick, add a little more water. The sauce also thickens as it cools, so if you are making in advance, add a little water to loosen it up before using.
- Turn the broil/grill setting on your oven on high (260˚C / 500˚F) and let it heat up for a few minutes while you prepare the tofu.
- Place the tofu cubes onto a large plate. Drizzle over some olive oil, season with sea salt and black pepper and gently toss. Thread 4 cubes of tofu onto each skewer.
- Line a sheet pan (baking tray) with foil and drizzle with a little oil. Place the tofu skewers (or cubes if you aren’t using the sticks) onto the sheet pan and place under the broil/grill for 3-5 minutes, watching closely to ensure it doesn’t burn. The tofu should turn a light golden colour. Remove from the oven and brush the tofu with the satay sauce, turning it around so all sides are covered. Return to the broil/grill and cook for another 3-4 minutes, until the tofu is golden. Remove the tofu from the oven and immediately brush with more of the satay sauce.
- Place the baby bok choy into a bowl and drizzle with olive oil and season with sea salt. Arrange onto another sheet pan place under the broil/grill for 3-4 minutes until softened slightly but still bright green. I like them very lightly cooked but you can cook for another 1 minute if you like it more tender.
- Serve the tofu satay and baby bok choy with rice, with more satay sauce on the side.
Almond butter: peanut butter, cashew butter
