Jessica Meddows is my lovely globe-hopping blogger friend. I never know where she is! I believe she’s Australian by birth but lives in Toronto, Canada. Jess is always on the move! Most recently, she’s been on an extended visit to Thailand. When I asked her to write this post, she said she was having trouble finding lentils in Thailand, so she substituted them with tofu. Check out her adventures and travel recommendations at North & South Nomads.
Tofu Satay Salad RecipeCourse: Uncategorized
- Tofu Marinade
One cup of soy sauce
Half a cup of red wine or apple cider vinegar
One tablespoon of sesame oil
- Satay Ingredients
One-third cup of soy sauce
One cup of peanut butter
Some ginger – chop the outer, woody layer off, cut into workable chunks of about ½ an inch, and mince. If you don’t have a mincer, it can be a bit tricky to get it fine enough for your sauce, so don’t feel bad about using the pre-minced stuff from the supermarket.
Some garlic – mince 2-3 medium sized cloves. As above with the ginger, don’t get the guilts about using store stuff!
One tablespoon of paprika
A sprinkle of cayenne pepper
Half a cup of lime juice
- Salad Ingredients
One packet of buckwheat soba noodles. I purchase a big package of noodles that comes in individual meal-sized bunches. If yours isn’t divided this way, use the same amount per user as you would with a spaghetti or noodle dinner.
One block of firm tofu
One large roma tomato
One small cucumber, or half a large cucumber
Some chopped peanuts or coriander for garnish (or both!)
Some lemon or lime wedges to serve
- If you’ve been reading my recipes for a while, you’re probably familiar with the tofu squeeze technique: squeeze your block between two paper towels while supporting it with a book or pan. Remove as much water as possible to allow the marinade to soak in easier.
- To marinate the tofu for this Tofu Satay Salad Recipe cut it into cubes and put it in a tray or bowl. Make certain that each cube is covered.
- Combine the marinade components and cover. Refrigerate it for at least an hour. If you want your tofu to have a lot of crunch, leave it for 6 hours or even overnight. Only don’t leave it for more than 12 hours, or it can get slimy and disgusting.
- Cucumber and tomato should be diced.
- Get a pan of water to a boil. If it has reached a simmer, add the buckwheat noodles and reduce the heat to low. These are quick to overcook, and if you’re not patient, they’ll taste starchy and blah. On my stovetop, 7 minutes appears to be the magic amount for cooking them.
- You should make your satay sauce as your buckwheat noodles are cooking.
- Whisk together the satay ingredients in a mixing cup. It can be a bit troublesome whisking together peanut butter that is made entirely of peanuts (to make up for all the fries I consume, I promise! ). It can be a bit tricky whisking it together without everything sticking and making you crazy. This is where a little water will help thin things out and keep it going. If it’s too thin, you can always add more peanut butter and/or soy sauce when it’s cooking (taste it as you go to see what you like more of).
- Cook the satay sauce over a low heat setting. Peanut butter burns quickly – I discovered this the hard way when I tried to hack and make it in our microwave while on a long RV ride! You will only require 2 minutes, but you may need up to 4-5, depending on the thickness of the sauce. When you’re cooking it, keep an eye on it.
- Drain the water from the buckwheat soba noodles. To remove some starchy residue, give them a simple splash of water.
- Take as much tofu as you’d like from the marinated cubes. You can always preserve some to snack on later or to incorporate into other salads or sandwiches. Layer the tofu, followed by a layer of satay sauce, sliced cucumber, and tomato.
- Peanuts and coriander can be sprinkled on top. Serve with wedges of lemon or lime.