Malaysian Tofu Satay

Ingredients

Marinade

• 1 teaspoon lemon zest (or ground lemongrass powder)
• 1 1/2 tablespoons fresh ginger, minced
• 1 fresh red chili pepper, minced or 1 teaspoon sriracha hot sauce
• 2 cups chopped shallots
• 2 tablespoons vegetable oil
• 3/4 cup dark brown sugar
• 1 teaspoon fresh lemon juice, in 1/4 cup water
• 1/2 cup water
• 1 1/2 teaspoons kosher salt
• 3 1/2 teaspoons coriander seeds, ground

Satay

• 1 tablespoon creamy peanut butter
• 1 tablespoon soy sauce
• 1 teaspoon sriracha hot sauce or red pepper flakes, to taste
• 1 tablespoon brown sugar
• 2 teaspoons freshly squeezed lime juice
• 2 teaspoons rice wine vinegar or white wine vinegar
• 2 teaspoons ginger
• 1 garlic clove, minced
• 1/4 cup water
• 2 lbs tofu, cut into strips and threaded onto metal skewers

Directions

1. 1

   Preheat grill to high heat.

2. 2

   Put the first four marinade ingredients in a food processor and grind.

3. 3

   Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).

4. 4

   Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.

5. 5

   Bring to a boil and let simmer 5 minutes.

6. 6

   Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.

7. 7

   Mix all satay ingredients together, except the water and tofu.

8. 8

   Slowly add the water until the sauce reaches desired consistency.

9. 9

   Grill tofu strips for 2 minutes on each side, or until cooked through.

10. 10

    Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.