Tofu-Vegetable Satay With Peanut Sauce

Name: Tofu-Vegetable Satay With Peanut Sauce
Total time: 45 min
Yield: 24 skewers (4 to 6 servings)
Ingredients: 1 (14-ounce) package firm tofu, drained; 5 large scallions; 1 large eggplant (about 1 pound), cut into 1-inch cubes; 1/2 large (4-pound) pineapple, peeled, cored and cut into 1-inch cubes; 1 large red bell pepper, cut into 1-inch pieces; 24 (8-inch) bamboo skewers, soaked overnight (or at least 30 minutes); 1/4 cup neutral oil, such as canola; 3 tablespoons neutral oil, such as canola; 2 medium shallots, peeled and sliced; 4 long, red, medium-spicy chiles (such as serrano, cayenne or finger chiles), sliced and seeds removed, if you prefer less heat; 6 garlic cloves, peeled and sliced; 2/3 cup/150 grams crunchy peanut butter, natural or conventional; 10 tablespoons kecap manis (see Tip)

By Lara Lee

Updated Oct. 1, 2021

Tofu-Vegetable Satay With Peanut Sauce — Johnny Miller for The New York Times. Food Stylist:Barrett Washburne.

Total Time: 45 minutes
Rating: 4(696)
Comments: Read comments

Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here, the smoky satay are glazed with sweet and sticky kecap manis, a fermented sweet soy sauce (see Tip), which also flavors the peanut sauce along with garlic, shallots and chile. The sauce is meant to be generously poured over the satay to serve, but any leftovers will last for one week in the refrigerator. The sauce thickens over time, so loosen it with extra water as needed. Serve the satay and peanut sauce with steamed rice or noodles, and a side of stir-fried greens or roast potatoes.

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Ingredients

Yield:24 skewers (4 to 6 servings)

For the Satay

1(14-ounce) package firm tofu, drained
5large scallions
1large eggplant (about 1 pound), cut into 1-inch cubes
½large (4-pound) pineapple, peeled, cored and cut into 1-inch cubes
1large red bell pepper, cut into 1-inch pieces
24(8-inch) bamboo skewers, soaked overnight (or at least 30 minutes)
¼cup neutral oil, such as canola

For the Peanut Sauce and Glaze

3tablespoons neutral oil, such as canola
2medium shallots, peeled and sliced
4long, red, medium-spicy chiles (such as serrano, cayenne or finger chiles), sliced and seeds removed, if you prefer less heat
6garlic cloves, peeled and sliced
⅔cup/150 grams crunchy peanut butter, natural or conventional
10tablespoons kecap manis (see Tip)

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes.
Step 2
Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish.
Step 3
Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.)
Step 4
Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers.
Step 5
Heat the grill or a griddle pan over high. Use a pastry brush to dab the ¼ cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate.
Step 6
Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers.
Step 7
Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.

Tip

You will find kecap manis at most Asian supermarkets, and it is widely available online. You can substitute by mixing together equal parts dark soy sauce with palm sugar (or brown sugar). Gently warm on a low heat to dissolve the sugar. It will take about 1 minute, then transfer to a jar or bowl. It will last in the refrigerator for up to 4 weeks.

Ratings

4 out of 5

696 user ratings

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Comments

Janet Fig3 years ago

I was lazy and bought peanut sauce, then after chopping all I got lazier and decided to do it in the oven on a sheet pan. It was amazing! I did cook the eggplant for 20 minutes before adding all else for another 15 minutes. All came out tender and delish! Next time I will make the peanut sauce but I think I'm going to stick to the sheet pan method.

EGA3 years ago

I baked this in the oven at 450° as someone suggested. I also coated my tofu in corn starch to give them a little crisp!

novice3 years ago

Super delicious sauce! Some of the cooking steps were tricky for me. The tofu split when I tried to put it on the skewers, so I had to pan fry it instead in a bit of the kecap manis oil mixture. And I put a bit of olive oil on the pieces of veggies and fruit before skewering, because it was easier than doing it after. Also, I skewered bananas too and they worked well — I didn’t have the pineapple. You could put this sauce on anything and it would taste great! I served over couscous. Thanks!

Emily2 months ago

This was excellent! The peanut sauce is AMAZING, I will be making it again to use on other things as well. We ended up using zucchini instead of eggplant, and that worked great on the grill. I also put a little cornstarch on the tofu like the comments suggested, and I think that helped crisp up the tofu.

Lorna9 months ago

I am making this tonight, so I cannot comment on the taste, but I have a suggestion. Many people had trouble with the skewers. Either the tofu fell off or the ingredients cooked at different rates. I have mostly given up on mixed skewers for grilling. Too much effort and too many problems. I plan to just grill the whole ingredients separately, cut them up and serve them. If I wanted a nice presentation, I would skewer after they cooled a bit.

Gina10 months ago

Great recipe. For the sauce, recommend starting with ONE hot pepper and adjust to your taste. I made per recipe and it was way too hot for me (but not for spouse). He added a little coconut milk and lime to tame the flame, but 4 of 6 dinner party guests rated this hot peanut satay sauce as either their favorite or top 2 of 3 different peanut sauces we served. Must have very firm tofu. Eggplant was especially delicious. Also served sauce with NYT Pork Satay with Thai Spices.

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