Spiedini in salsa satay

Serves 8
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Directions

  1. 1Chop the spring onion, garlic, turmeric, chili, sugar, a pinch of salt and half a glass of water together.
  2. 2Chop the spring onion, garlic, turmeric, chili, sugar, a pinch of salt and half a glass of water together.
  3. 3Chop the spring onion, garlic, turmeric, chili, sugar, a pinch of salt and half a glass of water together.
  4. 4Cut the tofu into four pieces, transfer them to a fridge container together with the marinade, close, shake and let it rest in the fridge for at least a couple of hours.
  5. 5Cut the tofu into four pieces, transfer them to a fridge container together with the marinade, close, shake and let it rest in the fridge for at least a couple of hours.
  6. 6Cut the tofu into four pieces, transfer them to a fridge container together with the marinade, close, shake and let it rest in the fridge for at least a couple of hours.
  7. 7In the meantime, soak the skewers.
  8. 8In the meantime, soak the skewers.
  9. 9In the meantime, soak the skewers.
  10. 10Slice the other spring onions and divide them into pieces of about 3 cm.
  11. 11Slice the other spring onions and divide them into pieces of about 3 cm.
  12. 12Slice the other spring onions and divide them into pieces of about 3 cm.
  13. 13Recover the tofu and compose the skewers alternating 4 pieces of spring onion to 4 pieces of tofu.
  14. 14Recover the tofu and compose the skewers alternating 4 pieces of spring onion to 4 pieces of tofu.
  15. 15Recover the tofu and compose the skewers alternating 4 pieces of spring onion to 4 pieces of tofu.
  16. 16Blend coconut milk, peanut butter, soy sauce, vinegar, chili pepper to taste, the juice of ¼ of lime and transfer to a saucepan.
  17. 17Blend coconut milk, peanut butter, soy sauce, vinegar, chili pepper to taste, the juice of ¼ of lime and transfer to a saucepan.
  18. 18Blend coconut milk, peanut butter, soy sauce, vinegar, chili pepper to taste, the juice of ¼ of lime and transfer to a saucepan.
  19. 19Heat over low heat until the sauce thickens becoming creamy.
  20. 20Heat over low heat until the sauce thickens becoming creamy.
  21. 21Heat over low heat until the sauce thickens becoming creamy.
  22. 22Roast the skewers until they become golden brown and serve with satay sauce and crumbled peanuts.
  23. 23Roast the skewers until they become golden brown and serve with satay sauce and crumbled peanuts.
  24. 24Roast the skewers until they become golden brown and serve with satay sauce and crumbled peanuts.

Ingredients

  • 500 g tofu firm
  • 500 g tofu firm
  • 500 g tofu firm
  • 100 g cooking coconut milk
  • 100 g cooking coconut milk
  • 100 g cooking coconut milk
  • 60 g peanut butter
  • 60 g peanut butter
  • 60 g peanut butter
  • 5 green spring onions
  • 5 green spring onions
  • 5 green spring onions
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice/apple vinegar
  • 1 tablespoon rice/apple vinegar
  • 1 tablespoon rice/apple vinegar
  • 1 tablespoon cane sugar
  • 1 tablespoon cane sugar
  • 1 tablespoon cane sugar
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 0.5 teaspoon ginger powder
  • 0.5 teaspoon ginger powder
  • 0.5 teaspoon ginger powder
  • qb chili pepper
  • qb chili pepper
  • qb chili pepper
  • salt
  • salt
  • salt
  • 0.5 glasses water
  • 0.5 glasses water
  • 0.5 glasses water
  • peanuts
  • peanuts
  • peanuts

Equipment

chopperknifecutting boardcontainerstickspotimmersion blenderspatulagriddle
Spiedini in salsa satay | Clip Recipe