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Hippy Gourmet Makes Tofu Satay

HippyGourmet's picture
In this recipe segment, taken from episode #110 of the Hippy Gourmet TV Show, The Hippy Gourmet prepares crispy and delicious Tofu Satay!
Ingredients
  Tofu 200 Gram
  Arrow root 4 Tablespoon
  Vegetable oil 2 Cup (32 tbs) (For deep frying)
  Sweet potato 1
  Squash 1
  Coconut milk powder 1 Tablespoon
  Thai peanut curry paste 1 Teaspoon
  Peanut butter 4 Ounce
  Water 2 1⁄2 Ounce
  Lime 1⁄2
  Ginger 20 Gram
  Honey 2 Tablespoon
Directions

GETTING READY
1. Cut tofu into equal sized cubes and then diagonally cut each cube.
2. Cut sweet potato and squash into thin fingers.
3. Using a food processor, extract the juice from ginger and lime.

MAKING
4. Put the arrowroot powder in a plastic bag, add tofu pieces and shake well to coat the tofu with arrow root.
5. In a skillet, heat vegetable oil, fry the tofu until it turns golden and crisp.
6. In the same skillet, fry sweet potato and squash.
7. In a mug, add coconut milk power and 2 ounces of water, mix well.
8. In a pan, melt the peanut butter, add the coconut milk mixture and whisk.
9. In a small mixing bowl, pour ginger and lime juice, honey and 2 tablespoon of water, mix well.
10.In another frying pan, saute the tofu along with the peanut butter sauce for 2 minutes.

SERVING
11. In a serving plate, put some leafy green vegetable in the center, place the sweet potato and squash over it. Arrange tofu pieces on sides. Sprinkle the honey and ginger sauce all over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Taste: 
Savory
Method: 
Fried
Interest: 
Holiday, Party
Ingredient: 
Tofu
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
2
Subtitle: 
Tofu Satay
Expecting some vegan friends at home? this is what you can treat them with. Watch this video to learn an easy to make and totally scrumptious vegan tofu satay recipe. Your guests will certainly ask for more.

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1 Comment

chefcharleshurlbut's picture
As a working chef, I get asked to do vegan stuff all the time. Not being a vegan, this trows me a bit of a curve. This is a really cool dish. Thanks much.