Tofu Satay with Peanut Dipping Sauce
1 tsp. fennel seed
1 tsp. cumin seed
1 tsp. ground coriander
1/2 tsp. ground turmeric
1/2 tsp. cinnamon
1 1" piece fresh ginger, peeled and coarsely chopped
1/2 tsp. dried, ground lemon grass powder
2 cloves garlic, coarsely chopped
6 shallots (or 1 onion), chopped
2 tbsp. roasted peanuts
1/2 cup coconumt milk
2 tsp. sugar
1 tsp. salt
1 8 oz. package very firm bean curd, sliced into _" x _" x 4" pieces
1 stalk lemon grass (for brushing during grilling)
2 tbsp. oil (for brushing during grilling)
Peanut Sauce (may be covered and kept refrigerated for two weeks)
1 marble-sized piece of tamarind paste
3 dried chilies
1 1" piece fresh ginger, peeled and coarsely chopped
1 stalk lemon grass (or 1 tsp. dried, ground lemon grass powder)
4 shallots (or 1 small onion), chopped
2 cloves garlic
3 tbsp. vegetable oil
1 onion, coarsely chopped
1/2 cup coconut milk
1/2 cup water
4 oz. chopped peanuts
1 tsp. sesame tahini
3 tbsp. sugar
2 tsp. salt
Soak tamarind paste in _ cup warm water for 1 hour. Place small strainer over
small bowl and pour soaked paste into strainer. With back of spoon, mash paste
through strainer and scrape into bowl any paste-juice clinging to bottom of
strainer; set aside resulting paste-juice in bowl.
Grind chilies, ginger, lemon grass, shallots and garlic together into a fine paste
in a clean coffee grinder or blender. Heat vegetable oil over medium-high heat
in small pot; add ground paste and stir-fry until fragrant (about 2-3 minutes).
Add onion, reserved tamarind paste-juice, coconut milk and water. Simmer for
30 minutes, stirring occasionally. Add remaining ingredients then remove from
heat. Transfer to serving bowl and serve with tofu satay, above.
Satay
Grind all ingredients except tofu, oil and lemon grass stalk together into a fine
paste in a clean coffee grinder or food processor or blender (add small amount of water if necessary to process). Transfer to a shallow pan; add tofu pieces to pan and marinate at least 2 hours. Thread 3-4 pieces of tofu each onto wooden skewers in zig-zag fashion, taking care not to tear. Grill over "high" on pre-heated grill, occasionally brushing with oil using lemon grass stalk. Serve with dipping sauce (below), and cucumber slices.
Peanut Sauce
Soak tamarind paste in 1/4 cup warm water for 1 hour. Place small strainer over small bowl and pour soaked paste into strainer. With back of spoon, mash paste through strainer and scrape into bowl any paste-juice clinging to bottom of strainer; set aside resulting paste-juice in bowl.
Grind chilies, ginger, lemon grass, shallots and garlic together into a fine paste in a clean coffee grinder or blender. Heat vegetable oil over medium-high heat in small pot; add ground paste and stir-fry until fragrant (about 2-3 minutes).
Add onion, reserved tamarind paste-juice, coconut milk and water. Simmer for
30 minutes, stirring occasionally. Add remaining ingredients then remove from
heat. Transfer to serving bowl and serve with tofu satay, above.