Do you ever go to restaurants and order something that’s always delicious but it never really occurs to you to make it yourself? That’s how my relationship with tofu satay was . . . until tonight, when I made some and holy shit, it’s just as good as what you get at a Thai place and so easy to make.
I followed this recipe from Vegetarian Times but made some changes to the tofu part, like so:
- one 14-ounce package (organic) extra-firm tofu: cut into quarters lengthwise, then cut each quarter in half lengthwise, then cut each piece in half widthwise
- 1/2 cup tamari
- 1 teaspoon turmeric
Mix tamari and turmeric well in a bowl, add tofu, lightly shake to coat all tofu with tamari/turmeric mixture, cover, and refrigerate for a few hours or overnight. Shake the bowl occasionally and flip the tofu pieces once.
Preheat oven to 400F and generously oil a baking sheet. Drain tofu and stick on skewers (I used four). Place on baking sheet and bake for 20 minutes. Flip and bake another 20 minutes.
For the sauce, I followed the VT recipe exactly.
Holy shit you guys. Ben is working tonight so it’s just me and Soren and we devoured these things. I felt bad because Soren asked for more and there wasn’t any, so now he’s eating lima beans, which he loves for some reason. (Full disclosure: While at the store earlier, he declared that he only likes to eat “white food.” Whatever, guy.)