Marinated tofu with satay sauce

My brother bought me a sack of Monkey Nuts for Christmas. They were a confusing addition to a very nice hamper and I didn’t really know what to do with them. The rest of the gifts are much simpler to use –  the cheese, crackers and chutney will make a nice snack, the olives and jalapenos will top a pizza and the Christmas cake can have its disgusting icing thrown away and the lovely fruitcake eaten with coffee.

Monkey nuts though? I forgot they even existed. I thought they were awesome when I was 8 until I’d spent twenty minutes ripping 3 or 4 of them apart. The reward for all your hard work was pathetically unsatisfying and you ended up with that weird flaky skin stuff stuck to the roof of your mouth. And it’s messy. Don’t they come unshelled in bags now?

I don’t mean to sound ungrateful – the hamper was great and will all get used lovingly in various recipes (Zenf? Nice one!). It also turns out they were perfect for a recipe I wanted to try. It took me about an hour to peel them though…

I reckon you can use normal salted peanuts. Maybe lose the soy sauce in the satay though?

Marinated tofu with satay sauce.

For the tofu;

400g firm tofu, cubed

1 red chilli, deseeded and roughly chopped

1 stalk lemongrass, roughly chopped

2 tbsp toasted sesame oil

2 tbsp soy sauce

Pinch of coriander leaves

For the peanut sauce;

150g peanuts, toasted

1 stalk lemongrass, roughly chopped

1 red chilli, deseeded and chopped

2 cloves garlic, chopped

1 thumb-size piece ginger, peeled and chopped

2 shallots, roughly chopped

Juice of 1 lime

1 tbsp soy sauce

1 400ml tin of coconut milk

For the tofu marinade put the chilli, lemongrass, coriander, oil and soy sauce in a food processor and blitz. Put the tofu in a dish and pour over the mixture. Cover and put in the fridge for an hour or so.

Put the peanuts in the food processor and blitz, leaving a bit of texture. Remove and then put in all the rest of the ingredients, apart from the coconut milk. Blend into a rough paste. Heat some oil in a saucepan and add the paste. Cook until it’s fragrant – the smells completely dominate your kitchen! Add the peanuts and the coconut milk, stir and simmer until it thickens.

Meanwhile, fry the tofu pieces in a very hot, non-stick frying pan until nicely coloured on all sides. Pour the sauce over the tofu. I served it with toasted garlic noodles, sliced spring onion and some alfalfa I got reduced at Sainsbury’s. 

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4 Comments on “Marinated tofu with satay sauce”

  1. veghotpot says:

    I’m really getting into tofu at the moment and I’d actually thought about doing satay! Really nice to find this recipe, the marinade looks delicious :)x

  2. veggicurious says:

    This looks delicious! What are Monkey Nuts? Are they like Indonesian Candle Nuts?


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