[CH] Eggplant and Tofu Satay

raincrone@juno.com
Sun, 27 Jun 2004 09:38:02 -0400 

Something good from the BBC's fine recipe website.

If you think you don't like tofu  (which probably means you've been 
eating the tasteless cardboardy junk from the stupormarket and not 
the good fresh tasty kind from Asian groceries, where incidentally it's 
way cheaper), by all mean try this or something like it.  Tofu marinates 
and grills wonderfully well.   

The chile heat here is completely adjustable.

Eggplant (Aubergine) and Tofu Satay 
~~~~~~~~~~~~~~~~~~~~~~~~~

For the green curry paste:

1 shallot, finely chopped
1 stalk lemon grass, chopped
2 small red chiles, chopped [ed.--or to taste]
2 cloves garlic, crushed
1"  piece fresh ginger, peeled and grated
1 lime, zest only
1 Tbsp fresh coriander (cilantro) leaves and stalks, chopped
        [ed.--or basil, parsley or perilla.]
     
For the skewers:

1 package firm non-silken tofu, drained and pressed 
         [ed.--or just use extra-firm and drain it for a few 
               minutes wrapped in a towel]
1 eggplant/aubergine
2 Tbsp peanut oil
12 short wooden skewers

For the satay sauce:

2 Tbsp peanut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 or more large hot red chiles 
        [or habaneros or Red Savinas to taste], 
                seeded, chopped 
1 tsp ground cumin 
1 tsp ground coriander seed
3 oz crunchy peanut butter
7 fl oz coconut milk
1 lime, juice only
salt to taste

1. To make the green curry paste:
Grind all the ingredients together in a pestle and mortar [or food
processor, blender or food mill] until you have a paste. Store in the 
refrigerator in a screw-top jar for up to 2 weeks.

2. For the skewers:
Mix 3 Tbsp green curry paste together with 1 Tbsp peanut oil.  Cut
the tofu and eggplant into 1/2"  cubes and thread onto 12 short 
wooden skewers.  Lay flat on a plate and pour over the
paste mixture to coat well, rubbing the eggplant and tofu all over.
Leave in the fridge for 30 minutes (minimum) or overnight, covered, 
to marinate.  [Meanwhile, get the coals going if using charcoal and
not your oven broiler.]

Brush the vegetables and tofu gently with the remaining oil and grill 
under [or over] a medium heat until golden.

4. To make the satay sauce:
Heat the oil in a small saucepan and fry the shallot, garlic,
chiles and spices for about 5 minutes until tender.  Mix the peanut
butter with a little warm water to make a thinner paste and add to
the pan, together with the coconut milk.  Bring to the boil, then
simmer until the sauce thickens.  Season with lime juice and salt to
taste.  Divide between 4 small bowls.

5. Serve the skewers on individual plates with a small bowl of satay
sauce.   Serve with cold Dutch beer or iced coffee.
      source: http://www.bbc.co.uk/food/recipes , translated
          into American by me :)

Keep on rockin',
Rain
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