|2 servings||calories per servings 724||protein serving 39 g||carbs per serving 112 g||total fat per serving 19 g|
In Indonesia, where it originated, satay is traditionally a skewered, roasted meat served with a sauce. In our version, tofu stands in for the meat – and making the dipping sauce is fast, thanks to a flavor-packed starter sauce from Chinese Southern Belle.
*Nutrition Information does not reflect peanut dipping sauce.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||7 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||112 g|
|Dietary Fiber||12 g|
Place rice in a sieve, and rinse under running water 1 minute. Drain. In a small saucepan with a lid, combine 1 3/4 cups water and 1/2 teaspoon kosher salt. Place over high heat and bring to a boil. Stir in rice. When water returns to a boil, reduce heat to low, cover pot, and cook 15 to 20 minutes, or until all liquid is absorbed. Remove from heat, keeping rice covered.
Prepare your mise en place: Peel and mince garlic. Cut tofu lengthwise into 4 equal long rectangles, then cut each of those in half lengthwise. Trim tough ends off broccolini stems, then cut any thick stems in half lengthwise.
To make the marinade: In a small bowl combine 1/4 cup coconut milk, 1 teaspoon cooking oil, honey, garlic, ground coriander and 1/4 teaspoon PeachDish salt; stir vigorously to combine.
Run a skewer (provided in your PeachDish box) lengthwise through each piece of tofu. Place tofu pieces on a plate or in a small baking dish, cover with marinade, and roll each skewer to fully coat tofu. Set aside.
To make the peanut sauce: In a small saucepan, combine remaining 1/4 cup coconut milk and Wild Wild East sauce. Place over medium heat and bring to a simmer, stirring occasionally. Stir in peanut butter and curry spice. Please note: The curry spice has some heat; use half the amount if you don’t want the sauce to be spicy. Cook, stirring, 2-3 minutes more. Set aside.
In a large, heavy broiling pan toss broccolini with remaining 1 teaspoon cooking oil and 1/4 tsp. PeachDish salt. Arrange broccolini on one side of the pan. Add tofu with sticks protruding over one edge of the pan. (note: any excess marinade is still safe to eat, it’s delicious tossed on the broccolini, or to dip the satays).
Place broiling pan on top rack of the oven with the door cracked open and skewers outside the oven so they don’t burn. Cook 4-5 minutes, or until broccolini and tofu are browned on top. Remove broccolini from the pan, turn the tofu over and broil 3-4 minutes, or until browned on second side.
Fluff the rice with a fork, and divide between 2 plates. Top with broccolini and 4 tofu satay skewers on each plate. If needed, thin peanut dipping sauce with a little water, and serve on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...