The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

smoked tofu kebabs with satay sauce

This recipe is the latest in a monthly series of recipes I have created in association with Suma Wholefoods. In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.

Satay originated in Indonesia, but is now widely enjoyed across South East Asia. In this recipe I have used a beech-smoked smoked tofu, which has a great depth of flavour and a firmer consistency than normal tofu, perfect for kebabs. Accompanied by a rich satay sauce, this meal is not only healthy and tasty, but also relatively quick and easy to put together.

smoked tofu kebabs with satay sauce

Ingredients
2 x 225 g blocks smoked tofu, cut into 1-2 cm cubes
2 courgettes, cut into 2cm chunks
2 red peppers, quartered lengthways and cut into 2 cm slices
2 red onions, cut into 2cm chunks
chilli infused oil, for brushing

for the satay sauce
125 g smooth peanut butter
20 ml soy sauce
10 ml maple syrup
pinch dried chilli flakes
125 ml organic coconut milk

to serve
200 g jasmine rice
lime wedges

Method

1. For the satay sauce, put the peanut butter, soy sauce, maple syrup and chilli flakes in a pan over a low to medium heat. Gradually add the coconut milk, stirring to combine. Cook for a further five minutes, stirring continuously, by which time you should have a smooth sauce. Set to one side.

2. For the kebabs, pre heat the oven to 200. On each kebab stick carefully thread a piece of courgette, followed by a piece of red pepper, a cube of tofu and a piece of red onion and finishing off with another cube of smoked tofu. Repeat this sequence. Place the kebabs on a lightly oiled baking tray and brush with the chilli infused oil.

3. next, start cooking the rice. Pour 350 ml water into a pan that has a lid and bring to the boil. Add the rice, stir and lower the temperature to a simmer. Put the lid on the pan and leave to simmer for 20 minutes or until just tender. As soon as you put the lid on the rice pan, put the kebabs in the preheated oven.

4. The rice and kebabs will each take around 20 minutes. Carefully turn the kebabs once or twice to ensure even browning. Once the rice is cooked, drain it and spoon into four dariole moulds (omit this step if you don’t have dariole moulds, they just make the rice look attractive on the plate).

4. Remove the kebabs from the oven. To serve, tip the dariole moulds upside down on each plate and remove them to leave a shaped mound of rice. Place some of the satay sauce in individual servings on each plate before finally adding two of the kebabs.

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Categories: dairy free, gluten free, vegan, vegetarian

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10 replies

  1. So simple….Even I can make this and looks delicious !
    (I am experimenting with refraining from ‘deadly nightshade food group – all things aubergine coloured ( which l love 😢), and no potatoes.. yet can eat bread and pasta.)
    It’s helping with severe rheumatoid arthritis pain that is ‘incurable’ !!!
    Early days so hoping it continues ~ And hope may Inspire you to create Recipes along the lines of ingredients??

    If changes are permanent ~ It’s life changing!
    🌺🌺🌺🌱🌱🌱🌱

  2. Oh gosh, I’ll have to be on the lookout for smoked tofu.

  3. Smoked tofu? Heard it first at CircusGardener! Kebabs are a delight in summer when grilling outside with cold beer in hand is plain ole Texas culture. Sure beats BBQ‘ing some hapless soul’s ribs or rump.

    Happy summering to you!

  4. Checking my main supermarket chains did not bring joy as far as smoked tofu is concerned but am certain it is available. The skewers would also be appetizing with ordinary firm, marinated kind, I am certain. Your satay sauce is simpler and faster to make than the ones I use . . . shall try next time around . . . on a stovetop grill methinks – perchance I am used to crisper vegetables . . .

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