Tofu and Shiitake Satay with Massaman Curry Satay Sauce and Salad

Name: Tofu and Shiitake Satay with Massaman Curry Satay Sauce and Salad
Yield: Serves 1 serving
Ingredients: 1/2 block tofu, cut into 3 long pieces; 2 shiitake mushrooms; 1/2 tsp curry powder; 1/4 tsp ground cumin; 1/4-1/2 tsp ground ginger; 1 tbsp chopped garlic and shallot (or use 1/2 tsp garlic powder and 1/2 tsp onion powder); 1/2 tbsp granulated sugar; Olive oil (optional, just a drizzle) and chopped parsley; Salt and pepper, to taste; 1 tbsp coconut milk; 2 tsp massaman curry paste; 12 dried chilies; 2 shallots, 6 cloves garlic; 1 stalk lemongrass; 1/2 tbsp galangal; 1-2 tsp kaffir lime zest; 1/2 tsp Sichuan peppercorns; 1 tsp cumin seeds; 1 tsp coriander seeds; 1/2 tsp nutmeg and a pinch of cloves; 1/4 sheet fermented soybean sheet (or miso as a substitute); 1/2 cup coconut milk (about 120 grams); 2-3 tbsp palm sugar; 3 tbsp tamarind paste, 3 tbsp roasted peanuts; Salt and ground pepper, to taste; Olive oil, just a drizzle; 2 tsp honey; Juice of 1/2 lime; Salt and pepper, to taste

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

Leftover tofu and shiitake mushrooms are perfect for making satay, and it's a great way to practice making different sauces. Use massaman curry paste sautéed with coconut milk, sweetened with palm sugar, and balanced with tamarind. Serve with a fresh salad and a Thai-style ajad (cucumber salad) dressing. The satay sauce also keeps well for other dishes—this morning, I enjoyed it with falafel!

Boon🍭🍰🥯🥨🍛 @Boonthanit

Saved

Ingredients

Serves 1 serving

Tofu and Shiitake Satay
1/2 blocktofu, cut into 3 long pieces
2shiitake mushrooms
1/2 tspcurry powder
1/4 tspground cumin
1/4-1/2 tspground ginger
1 tbspchopped garlic and shallot (or use 1/2 tsp garlic powder and 1/2 tsp onion powder)
1/2 tbspgranulated sugar
Olive oil (optional, just a drizzle) and chopped parsley
Salt and pepper, to taste
1 tbspcoconut milk
2 tspmassaman curry paste
Satay Sauce
12dried chilies
2shallots, 6 cloves garlic
1 stalklemongrass
1/2 tbspgalangal
1-2 tspkaffir lime zest
1/2 tspSichuan peppercorns
1 tspcumin seeds
1 tspcoriander seeds
1/2 tspnutmeg and a pinch of cloves
1/4 sheetfermented soybean sheet (or miso as a substitute)
1/2 cupcoconut milk (about 120 grams)
2-3 tbsppalm sugar
3 tbsptamarind paste, 3 tbsp roasted peanuts
Salt and ground pepper, to taste
Olive oil, just a drizzle
Salad greens of your choice, cucumber, onion, shallot, iceberg lettuce, blanched okra, blanched broccoli, tomato
2 tsphoney
Juice of 1/2 lime
Salt and pepper, to taste

Saved

Steps

1

Soak the dried chilies until soft, then blend them to make massaman curry paste. Set aside the peanuts, palm sugar, coconut milk, tamarind paste, and olive oil for seasoning later when cooking.
2

Marinate the tofu and shiitake mushrooms with the seasonings, then thread them onto skewers that have been soaked in water. Bake for about 30 minutes until cooked through and slightly dry.
3

Blend the massaman curry paste with coconut milk and peanuts, then cook over low heat until thickened. Season to taste. When the sauce is ready, drizzle with olive oil.
4

Prepare the salad and dressing. When the tofu and shiitake satay are done, serve them on a plate with the salad, drizzle with the dressing and satay sauce, and serve with lime wedges for extra freshness.
5

This meal goes well with falafel and leftover mashed potatoes. The massaman curry paste pairs perfectly!