|Firm tofu||1 Pound, cut into 1/2-inch cubes|
|For the marinade|
|Corn oil||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Mustard powder||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 Small, finely chopped|
|For the sauce|
|Vegetable stock||1 Pint|
|Spring onions||5 , sliced|
|Garlic||2 Clove (10 gm), peeled but whole|
|Cardamom pods||5 , bruised|
|Cinnamon stick piece||1 Inch|
|Lemon juice||2 Tablespoon|
|Clear honey||2 Tablespoon|
|Curry powder||2 Teaspoon|
|Desiccated coconut||1 Ounce|
|Salted peanuts||6 Ounce, finely crushed|
1) In a medium sized bowl, combine the marinade ingredients.
2) Gently add tofu to this. Do not break up the tofu. Mix in so that the tofu is well coated with marinade.
3) Keep covered in the refrigerator for 2 hours, or preferably overnight.
4) To prepare the sauce, in a medium bowl, combine all the ingredients except the peanuts.
5) On high power, cook for 15 minutes, until the liquid is reduced to two-thirds.
6) Strain well and reserve the liquid.
7) To this reduced liquid, add the crushed peanuts and mix well.
8) On high power, cook for 8 minutes or until thick, stirring twice in between.
9) To a casserole dish, gently transfer the tofu, discarding the marinade.
10) Over this, pour the sauce and on high power, cook covered for 3 minutes.
11) Serve the Tofu Satay hot, in a decorative dish.