California Farm Skewered Tofu in Peanut Sauce
Food on a stick is fun, great streetfood, and this combination of crispy crunchy tofu and fresh vegetables in a sweet creamy peanut coconut sauce is a treat.
California Farm Skewered Tofu in Peanut Sauce
Food on a stick is fun, great streetfood, and this combination of crispy crunchy tofu and fresh vegetables in a sweet creamy peanut coconut sauce is a treat.
Cooking Instructions
- 1
Cut firm tofu in 1” thick slices, dry on paper towel. Cut in 1” square dices, dry on paper towel. Put in plastic bag with Tsp garlic powder, Tsp white pepper, Tsp flaked seasalt, shake till coated. Add Tbs corn starch, Tbs flour, shake till coated.
- 2
Test Fry one 1” square dried and coated tofu dice 2 minutes in 350F degree peanut oil, 1” deep, when golden brown, flip, fry 2 more minutes. Deepfry the rest of the tofu, drain and cool.
- 3
Skewer six deepfried dices per bamboo skewer. Make four skewers. Skewer two fresh mushrooms, one shallot, one piece apple, one piece onion, two cherry tomatoes per skewer. Make four skewers.
- 4
Make the peanut coconut cream sauce: put a cup of unroasted spanish peanuts, cup of dried coconut flesh, two kemiri nuts, two Tbs palm sugar, two Tbs soy sauce, one Tbs fermened hot red pepper sauce in food processor, add cup of water, puree. Taste, add water if you want less pasty. Put in saucepan, bring to boil while stirring, simmer till creamy, about ten minutes. This sauce is called “gado-gado”. Stays fresh in fridge two weeks.
- 5
Serve extra peanut sauce and soy sauce on the side as dips. Drizzle hot peanut sauce over hot skewers. Enjoy.
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