Mushroom & Tofu Satay with Creamy Peanut Sauce

Satay with Tofu and Mushrooms

This savory and satisfying recipe for Satay with Tofu and Mushrooms features a delicious blend of umami flavors and is paired with a rich, homemade peanut sauce. Perfect for a flavorful appetizer or light main course, this dish offers a delightful twist on traditional satay with the inclusion of tofu and mushrooms.

Ingredients:

For the Satay:

• 250 grams oyster mushrooms, roughly chopped
• 2 large eggs
• 3 tablespoons fine breadcrumbs
• Salt and mushroom broth powder, to taste

For the Peanut Sauce:

• 75 grams roasted peanuts, finely ground
• 1 tablespoon breadcrumbs
• Palm sugar, to taste
• Juice of 1 lime or lemon
• 3 shallots
• 1 garlic clove
• 3 cm galangal (kencur)
• 5 red chilies
• 6 bird’s eye chilies (or to taste)
• Cold water, as needed

Additional:

• Oil or margarine, for grilling
• Skewers

Instructions:

1. Prepare the Mushroom Mixture:

   • In a blender, combine the chopped mushrooms, eggs, ground spices, and a pinch of salt. Blend until the mixture is smooth and well combined. To achieve the best consistency, blend in short pulses: press the blender button, blend for a few minutes, then pause to open the lid, stir the mixture, and blend again. Repeat this process 2-3 times until the mixture is fully blended.

2. Form and Steam:

   • Transfer the mushroom mixture to a bowl. Add the breadcrumbs and mix well to combine. Grease a mold or dish with oil. Pour the mushroom mixture into the mold and flatten it out. Steam for approximately 15 minutes. Once done, remove from the steamer and allow to cool. After cooling, cut into uniform squares or rectangles.

3. Skewer and Grill:

   • Thread the mushroom mixture pieces onto skewers, placing 4-5 pieces per skewer. Preheat your grill or pan with a bit of oil or margarine. Grill the skewers, turning occasionally to ensure even cooking. Since the mushroom mixture is low in fat, it may stick to the grill. Use a spatula to gently turn the skewers to avoid breaking them. Reapply oil or margarine to the grill as needed.

4. Prepare the Peanut Sauce:

   • For the sauce, blend the shallots, garlic, galangal, red chilies, and bird’s eye chilies until smooth. Heat a pan with a bit of oil and sauté the blended spice mixture until fragrant. Add the ground peanuts, a splash of cold water, and palm sugar. Cook while stirring until the sauce thickens. Adjust the consistency with additional water if necessary. Season with salt and mushroom broth powder to taste. Continue cooking until the sauce reaches your desired consistency, and make sure to taste and adjust the seasoning as needed.

5. Serve:

   • Serve the grilled mushroom and tofu satay hot, drizzled with the homemade peanut sauce. Finish with a squeeze of lime or lemon juice for a fresh, tangy flavor.

This dish is a wonderful fusion of flavors and textures, showcasing the versatility of mushrooms and tofu in a beloved satay style. Enjoy it as a delicious, plant-based alternative to traditional meat satay, perfect for any occasion.