Tofu and Tempeh Satay l Authentic Indonesian recipe I The House of Spices🌶

tofu

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Edamame provides protein while chickpeas are budget-friendly.

tempeh

🥗Healthier: seitan

💰Cheaper: mushrooms

Seitan is lower in calories, while mushrooms are inexpensive and add umami.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has healthier fats, while sunflower seed butter is cost-effective.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: regular milk

Low-fat coconut milk reduces calories, while regular milk is often cheaper.

Cut tofu into cubes of about 2 by 2 centimeters.

Slice tempeh into cubes of similar size as the tofu.

Put the tempeh and tofu cubes in a large bowl and set aside.

Mix together sugar, coriander powder, garlic, shallots, soy sauce, and ginger in a bowl.

Add salt, black pepper, and hot oil to the marinade and mix well.

Transfer the tofu and tempeh cubes into the bowl with the marinade and mix gently to coat them without breaking.

Cover the bowl with plastic wrap and refrigerate for 24 hours or at least overnight.

Soak wooden skewers in water for about 5 minutes to prevent burning.

Insert the marinated tofu and tempeh cubes onto the skewers alternately, about six pieces per skewer.

Brush the grill with vegetable oil to prevent sticking.

Transfer the skewers onto the grill and brush them with oil on both sides.

Brush the skewers with sweet soy sauce on both sides for color.

Grill the skewers, rotating them to avoid burning, until cooked through and charred.

Serve warm with peanut sauce, fresh lime, crushed peanuts, and optionally top with crispy fried onions and spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens