Tofu Satay with Peanut Sauce

by Jennifer Columbo*

These mini skewers can be made in advance and served at room temperature.
You can also use skinless chicken breast, pork, lamb, or even beef. The marinade is the same for all.
One 15-ounce block of tofu will yield 24 1-inch cubes; use 2 cubes per skewer; plan to make (for each different hors d'oeuvres) 3 servings per person.
If you are using tofu, you will want to wrap the block in a clean kitchen towel before cubing, about 5 minutes will do, this will draw some of the water out and allow the marinade to be absorbed.

Ingredients:

2 15-ounce blocks extra firm tofu packed in water, drained and wrapped in cloth then
cubed and placed in a bowl or Tupperware container

Marinade:
In the bowl of a food processor add the following, and blend, then add to the cubed tofu. Refrigerate for 4 hours or overnight.

6 tablespoons vegetable or canola oil
4 tablespoons tamari or light soy sauce
4 tablespoons fresh lime juice, about 4 limes
2 inch piece ginger, peeled and chopped
4 cloves garlic
2 tablespoons maple syrup
1 small hot pepper, whatever kind you prefer
4 tablespoons chopped cilantro

Peanut sauce:
In the bowl of a food processor add all the following ingredients, and some water if the mixture is too thick. It should be the consistency of pancake batter. Set aside until ready to use.

3 tablespoons smooth peanut butter, I prefer the natural, no oil added variety
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon canola oil
3 scallions, chopped
2 garlic cloves
2 tablespoons fresh lime juice
1 tablespoon maple syrup

Procedure:
Preheat grill (indoor or outdoor) or broiler. Line a baking sheet with foil and brush with oil. Thread cubes of tofu on to skewers (if using wood skewers, soak them for 30 minutes in water) and place on foil. If grilling take off foil and place directly on grill, grill for 1 minute on each side, if using the broiler place the foil-lined tray in oven and turn about every 2 minutes. When using the broiler keep the oven light on and check every 30 seconds so you can watch carefully for burning. Serve with peanut sauce. Enjoy!

Makes 24 servings

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.