Barbecue Recipes

Tofu Satay

Grill cubes of tofu until crisp, then serve with a Thai-style peanut sauce. Soak the satay sticks before use to prevent them from burning while on the grill.

INGREDIENTS
7-ounce package smoked tofu
3 tablespoons light soy sauce
2 teaspoons sesame oil
1 garlic clove, crushed
1 yellow and I red bell pepper, cut into squares
8—12 fresh bay leaves
sunflower oil, for brushing

FOR THE PEANUT SAUCE
2 scallions, finely chopped
2 garlic cloves, crushed
generous pinch of chili powder, or a few drops of hot chili sauce
1 teaspoon sugar
1 tablespoon white wine vinegar
2 tablespoons light soy sauce
3 tablespoons crunchy peanut butter

SERVES 4—6

1. Cut the tofu into bite-size cubes and place in a large bowl. Add the soy sauce, sesame oil and crushed garlic and mix well. Cover with plastic wrap and marinate for at least 20 minutes.

2. Using a wooden spoon, beat all the peanut sauce ingredients together in a large bowl. Do not use a food processor to blend the ingredients, as the texture should be slightly chunky.

3. Drain the tofu and thread the cubes onto 8—12 satay sticks, alternating the tofu with the bell pepper squares and bay leaves. Larger bay leaves may need to be halved before threading.

4. Brush the satays with sunflower oil and cook on a hot grill or under the broiler, turning occasionally, until the tofu and peppers are browned and crisp. Serve hot with the peanut sauce.