Soups and Starters Recipes - Mushroom and Tofu Satay Recipe

  
 

Soups and Starters Recipes - Mushroom and Tofu Satay Recipe

Ingredients

Serve 8-12

  • 500 g/1 lb ready-fried tofu, sliced

  • 200 g/7 oz fresh shiitake mushrooms

Marinade:

  • 125 ml/4 fl oz dark soy sauce

  • 50 ml/2 fl oz water

  • 15 g/1/2 oz palm sugar or light muscovado sugar

  • 2 garlic cloves, chopped 

Satay sauce:

  • 2 fresh red chilies, deseeded and finely chopped

  • 150 ml/1/4 pint coconut milk

  • 175 g/6 oz crunchy peanut butter

  • 1 tablespoon dark soy sauce

  • 1 teaspoon lemon juice

  • 1 tablespoon coarsely crushed peanuts

To serve:

  • cucumber chunks

  • spring onions, finely sliced lengthways

Method:

  1. Cut the sliced tofu into 3.5 cm/1 1/2 inch lengths. Cut any large mushrooms in half.

  2. Put all the marinade ingredients in a shallow bowl and stir to mix. Add the tofu and mushrooms and toss to coat on all sides. Leave to marinate for 1 hour.

  3. Meanwhile, soak 8-12 wooden satay sticks in cold water for 20-30 minutes.

  4. To make the satay sauce, put the chilies, coconut milk and peanut butter in a saucepan and heat gently, stirring, until smooth. Simmer over a low heat until thickened, then stir in the soy sauce and lemon juice. Transfer to a serving bowl, sprinkle with the crushed peanuts and set aside.

  5. Remove the satay sticks from the water one at a time and carefully thread the tofu and mushrooms on to them.

  6. Cook under a hot grill for 1-2 minutes on each side until lightly browned.

  7. Serve hot, garnished with cucumber chunks and sliced spring onions, with the sauce in a separate bowl.