me again!

[Guest guest]

Sorry its me again!

I wrote this recipe up for another group (someone had asked for a

satay recipe) so i thought i'd share it here too. It looks really

yummy so i think i'll make it soon!

 

I haven't tried it before so beware! But its from a good source

(Leith's Vegetarian Bible by Polly Tyrer - Leiths is a reputable

cookery school in the UK).

 

Tofu and Mushroon Satay with Peanut Sauce

 

225g/8oz smoked tofu

24 chestnut mushrooms

 

For the marinade:

2 tbsp veg oil

1-2 cloves garlic, crushed

half a small onion, sliced

2 tsp soft light brown sugar

2 tbsp dark soy sauce

half a lemon

1 stalk of lemongrass, crushed

a pinch of cayenne pepper

 

For the peanut sauce:

quater of an onion, finely chopped.

2 tbsp crunchy peanut butter

1 clove garlic, crushed

1 stalk lemongrass, finely chopped

a pinch of dried red chilli flakes

a walnut sized piece of fresh root ginger, peeled and grated

55g/2oz creamed coconut

150ml/quater of a pint of water

 

To serve:

cubes of cucumber, slices of raw onion and halved cherry tomatoes

 

1. Cut tofu into cubes about the same size as the mushrooms

 

2. Make the marinade: mix together the oil, garlic, onion, sugar and

soy. Squeeze in the juice from the lemon. Cut the lemon flesh and

skin (what unfortunate words) into chunks and add to the marinade.

Mix the mushrooms and tofu together and toss in the marinade. Cover

and chill for several hours, or overnight.

 

3. Make the satay sauce: combine all the ingredients together in a

small saucepan and simmer gently for 2 minutes, stirring all the

time.

 

4. Soak some wooden satay sticks in water. Preheat the grill to

high. Thread the mushrooms and tofu onto the skewers with the

pieces of lemon from the marinade. Grill for about 5 minutes on

each side until the tofu is browned and the mushrooms are tender.

Serve with the salad and the satay sauce handed separately.

 

Let me know how it goes if you try it.

 

Laura x