Tofu Satay on Salad
Georgie Smith
Salad
- 1cups of shredded carrot
- 1 cups of bean sprouts
- 1 cups of shredded cabbage
- half a cup of thinly sliced mint
- half a cup of thinly sliced cilantro
- 1 cup of thinly sliced green onion
- 1 cup of thinly sliced bell peppers
- half a cup of roasted pine nuts
- half a cup of diced roasted unsalted peanuts
- one quarter cup of slithered almonds
- one quarter cup of toasted sesame seeds
Sesame salad dressing
- half a cup of tahini
- sesame oil
- rice wine vinegar
- light soy sauce
- sweet chili sauce
Marinade for tofu
- 4 cloves of garlic diced
- 4 fresh red chilies
- one half ginger root diced
- 2 Tbsp of turmeric
- 3 Tbsp. ground coriander
- 2 Tbsp of cumin
- 1 Tbsp of cardamom
- half a cup of sliced green onions
- half a cup of sliced cilantro
- half a cup of mint
- 1 cup of light soy sauce
- half a cup of sesame oil
- half a cup of coconut oil
- half a cup of fish sauce
- 3 Tbsp of honey
- 2 cans of coconut milk
Tofu
- 1 packet of firm tofu
- slice into cubes
Steps:
Blend all marinade ingredients in a food processor and place in a bowl. Add tofu into marinade in bowl. Let it sit for at least 2 hours. Skewer 4 pieces of tofu onto a wooden skewer that has soaked in water overnight. Continue until all tofu has been used.
Combine all salad ingredients into a large bowl. Stir in salad dressing and toss.
Barbecue the tofu for around 3-4 minutes on each side-- until golden brown.
Sit 2 skewers a top 2 cups of salad in a shallow bowl. Provide chopsticks as utensils.