Indonesian · 45 min · serves 4

Sate Tahu with Peanut Sauce

Kept by The Bhook kitchen

Ingredients

• 400 g firm tofu
• 3 tbsp soy sauce
• 2 tbsp groundnut or sunflower oil
• 50 g roasted peanuts
• 2 cloves garlic
• 2 red chilies
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp tamarind paste
• 150 ml water
• ½ tsp salt

Method

1. Cut tofu into 3 cm cubes. Pat dry with a towel. You want the surface dry to the touch.
2. Marinate tofu with 2 tbsp soy sauce for at least 15 min. The cubes should look glossy and darker.
3. Skewer the tofu cubes onto soaked bamboo skewers. You’ll know they’re secure if they don’t slide off when you turn them.
4. For the sauce, blend or crush peanuts, garlic, and chilies until roughly textured. You want visible bits, not a smooth paste.
5. Add the peanut mixture to a small pot with water, remaining soy sauce, sugar, tamarind, and salt. Simmer 8–10 min, stirring, until sauce thickens and oil floats to the top.
6. Grill or pan-fry the tofu skewers over medium heat, brushing with oil, until all sides are golden and crisp at the edges.
7. Serve with warm peanut sauce.

Pressing and drying the tofu helps it take on flavor and brown instead of steaming.