A few weeks ago my daughter and I took a trip to Boston to visit family. We had the opportunity to fly on Jet Blue where we both had our own television screens and access to cable which is something we don’t have at home. She watched her fill of the Cartoon Network and I flipped between Food Network and some home repair channel that I don’t know the name of. The most worthwhile thing I got from watching was a Barefoot Contessa episode that inspired this dish.
This is super easy and tasted great hot or cold. Mine were cooked on an electric griddle but if you have a grill or are going to a barbecue these would be perfect. The recipe for the satay yields about 2 cups which is a lot more than is needed for the tofu so you could easily double the tofu recipe or find another use for the satay because it is delicious! Will need to plan ahead because the tofu needs to marinate for a minimum of two hours. Overnight is fine too!
15.5 oz Super Firm Tofu (I used sprouted) cut in sticks (approximately 12)
1/3 cup lemon juice with pulp (about 2 lemons)
1/3 cup olive oil
1 tsp kosher salt
1 tsp ground lemon pepper
1/4 cup fresh thyme minced
skewers (as many as you have tofu sticks)
So when you use skewers you should always soak them for a half hour or more in water, especially if you are putting them on the grill. I forgot, but fortunately I didn’t burn the house down. In a bowl mix ingredients from lemon to thyme. Put tofu sticks in an airtight container. If you have to stack them make sure to put marinade on each layer. Pour all marinade in container, seal and refrigerate. I flipped mine a few times while they were marinating.
When ready to cook put each tofu stick on a skewer. If using a griddle heat to 400 degrees F, slightly oil and cook tofu brown each side then flipping. I poured marinade over while cooking until all marinade was gone. Eat hot or allow to cool. This would be a great appetizer to make ahead and serve at a party (that’s what the Barefoot Contessa did!) Serve with Satay.
1 tbsp olive oil
2/3 cup diced red onion (one small onion)
2 cloves pressed garlic
1 tsp grated ginger
1 tbsp roasted sesame oil
1/8 tsp ground cayenne pepper
2 tbsp red wine vinegar
1/4 cup brown sugar
2 tbsp tamari*
1/2 cup creamy peanut butter
1 tbsp tomato paste
1 1/2 tsp lime juice (one lime)
1/2 cup water
In a large skillet saute onion, garlic and ginger in olive oil over med/low heat until onion becomes translucent. Add ingredients from sesame oil to tamari and cook five more minutes. Lower heat and add peanut butter, tomato paste and lime juice. Cook five more minutes. Slowly stir in water, cooking another five minutes. Remove from heat. Let cool and then refrigerate until ready to serve. Stir before serving. Makes 2 cups.
*wheat free tamari will make this gluten free