Tofu Satay Skewers with Mango Peanut Sauce

I rarely cook with tofu, so I am not as confident like I am when working with an ingredient I have more experience with. However, as the cost of meat continues to climb, and my husband and I have been urged to lower our fat intake, I have decided one or two times a month to take the plunge and see what I can come up with. 

I do like the soft silken tofu used in Asian soups as well as  the deep fried tofu you can get in Asian markets, but the firm tofu that seem to be used the most hasn't hit the mark for me so far. Yet most of the really interesting recipes seem to use firm and extra firm tofu. 

It was hard to decide which recipe to start with, but in the end I decided this one I saw on a Facebook page called BOSH would be a good start. My husband loves mango, so I hoping the mango and peanut dip would be a plus.  He has come a long way from being a meat and potatoes man, but I haven't tried tofu on him yet. 

In the end, my husband was not a fan of the tofu, but did love the sauce. No surprise there. I found the marinated tofu not fab alone. Despite the marinade it wasn't that interesting.  But I did enjoy it drenched in the Mango sauce.  I have decided the firm and extra firm tofu in particular is an acquired taste.  You either really enjoy it or you don't.  

Pic from original reel

I was torn on whether to share this recipe, but decided to go ahead as it has something everyone can embrace.  For those who love tofu, especially firm tofu, I think it will be a good addition to your menu. For those who don't like tofu, the dipping sauce is wonderful.  I think it would be great to serve it with chicken satay skewers. 

Enjoy!

= = = = 

Tofu Satay Skewers with Mango Peanut Sauce
Serves 4

Tofu Satay:

2                280g blocks extra-firm tofu

2 T             Soy Sauce

1 T             Maple syrup

1 T             Toasted sesame oil

1 tsp          Ground turmeric

1 tsp          Ground coriander

1 tsp          Ground cumin

2                Garlic cloves, grated

Thumb-sized piece fresh ginger, grated

Mango Peanut Sauce:

200 ml       Coconut milk

3 T             Smooth peanut butter

1 T             Soy sauce

1 T             Maple syrup or palm sugar

Juice of ½ lime

1                Small fresh mango, peeled & chopped

1                Garlic clove, grated

½ tsp         Chilli flakes (optional)

Garnish:

½               Small mango, finely diced 

2 tsp          Chilli crisp

Fresh coriander leaves

Instructions -

Drain and press tofu if needed. Tear into bite-size chunks. In a bowl, whisk soy, maple, sesame oil, turmeric, coriander, cumin, garlic & ginger. Toss tofu in marinade, cover and leave for 20 mins (or overnight for more flavor).

In blender, puree the coconut milk, peanut butter, soy, maple, lime, mango, garlic & chilli flakes until smooth. Warm gently in a pan for 3–4 mins. Adjust seasoning to taste. Set aside.  Thread marinated tofu onto skewers. Grill on a foil-lined tray for 10–12 mins, turning halfway, until lightly charred. (Note - not sure what this means where on a foil lined pan and their pic doesn't show grill marks. You can oven grill at 400 for 20 minutes. I have DM'd them to explain, but haven't heard back.)

Arrange skewers on a platter. Scatter with diced mango, drizzle chilli crisp, and top with coriander. Serve hot with mango peanut sauce for dipping. 

NOTE: In the original video only the coriander leaves garnished the tofu skewers. They sprinkled the diced mango on the sauce and then swirled a drizzle of the chili crisp on it as well. So 2 different ways to use the garnish.