Smoked Tofu Kebabs with Satay Sauce
We’re getting hungry just thinking about Steve Dent’s (The Circus Gardener blog) latest delicious recipe, made especially for us out of our ingredients. Steve takes inspiration all the way from Indonesia and brings them home to our kitchens for this one. He uses delicious smoked tofu with organic courgette, red pepper and red onion, brushed with chilli oil. Yum! See link in bio for full recipe.
Steve tells us a bit about his recipe:
“Satay originated in Indonesia, but is now widely enjoyed across South East Asia. In this recipe I have used a beech-smoked smoked tofu, which has a great depth of flavour and a firmer consistency than normal tofu, perfect for kebabs. Accompanied by a rich satay sauce, this meal is not only healthy and tasty, but also relatively quick and easy to put together.”
for the kebabs
- 2 x 225 g blocks smoked tofu, cut into 1-2 cm cubes
- 2 courgettes, cut into 2cm chunks
- 2 red peppers, quartered lengthways and cut into 2 cm slices
- 2 red onions, cut into 2cm chunks
- chilli infused oil, for brushing
- 125 g smooth peanut butter
- 20 ml soy sauce
- 10 ml maple syrup
- pinch dried chilli flakes
- 125 ml organic coconut milk
- 200 g jasmine rice
- lime wedges
for the satay sauce
- For the satay sauce, put the peanut butter, soy sauce, maple syrup and chilli flakes in a pan over a low to medium heat. Gradually add the coconut milk, stirring to combine. Cook for a further five minutes, stirring continuously, by which time you should have a smooth sauce. Set to one side.
- For the kebabs, pre heat the oven to 200. On each kebab stick carefully thread a piece of courgette, followed by a piece of red pepper, a cube of tofu and a piece of red onion and finishing off with another cube of smoked tofu. Repeat this sequence. Place the kebabs on a lightly oiled baking tray and brush with the chilli infused oil
- next, start cooking the rice. Pour 350 ml water into a pan that has a lid and bring to the boil. Add the rice, stir and lower the temperature to a simmer. Put the lid on the pan and leave to simmer for 20 minutes or until just tender. As soon as you put the lid on the rice pan, put the kebabs in the preheated oven.
- The rice and kebabs will each take around 20 minutes. Carefully turn the kebabs once or twice to ensure even browning. Once the rice is cooked, drain it and spoon into four dariole moulds (omit this step if you don’t have dariole moulds, they just make the rice look attractive on the plate).
- Remove the kebabs from the oven. To serve, tip the dariole moulds upside down on each plate and remove them to leave a shaped mound of rice. Place some of the satay sauce in individual servings on each plate before finally adding two of the kebabs.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen