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Wednesday, 13 January 2010

Daring Cooks Challenge January 2010: Tofu Satay


I've been away from the blogging world for so long but what can I say, I haven't forgotten about you. So, Happy Belated New Year to all of you!
I do read your blogs although I am not blogging myself and commenting. Now that the holiday season is over, I am very much looking forward into coming back to photographing and blogging gear. I never cease to cook or bake (of course!) but it takes a bit of organisation to get the recipes posted with a picture. I really do miss blogging, it's a part of me now...

Anyway, onto the Daring Cooks Challenge.

The  Daring Kitchen

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

*in my case Tofu Satay


It was an easy challenge. I had all ingredients at home and the recipe did not need any veganising. I used tofu. The only change I made was the Peanut Sauce. I am allergic to peanuts (and all other nuts and seeds, for the moment! I'm am sure there exist some cures somewhere for all allergies and I am keeping the faith!).
So, I only substituted the peanut butter for boiled butter beans in the original recipe below. It was pretty good, very close to the taste of satay peanut sauce.

Satay Marinade
1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 block firm tofu (8.8 oz or 250g)
  • Blend everything except tofu in a blender. (I used a hand blender).*
  • Cut tofu into strips.
  • Cover tofu strips with marinade and place in a bowl.
  • Cover with cling film and leave to marinade for 20 minutes.
  • Pan fry (in a non-stick fry pan) with a little oil until sides are golden and slightly crisp.
* I found the marinade a bit dry so I added some rice milk to the mixture.

Nut-free 'Peanut' Sauce or Butter bean sauce
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp pureed boiled butter beans (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)

  • Mix coconut milk and pureed butter beans. (I found it easier to use a hand blender for this)
  • Pour in a heated saucepan and heat for 2 minutes.
  • Add rest of ingredients, mix well. Remove from heat.
  • Serve with the tofu.



  1. This looks great...I love butter beans, and I bet the satay sauce was delicious.

  2. Nut-free satay sauce made with butterbeans? Genius! Skint Vegan Dad is going to be so happy - especially as he really doesn't like sunflower seed butter, which I'd been using up till now, LOL!!

  3. It looks delish!
    Cookbook giveaway on my blog!
    Debra @ Vegan Family Style

  4. That looks beautiful and your nut-free sauce sounds awesome. I sometimes have to cook for a peanut hater and I am sure he will love this!

  5. That is one beautiful photo and your idea to use butter beans is inspired well done on this challenge. Cheers from Audax in Sydney Australia.

  6. Nut free Satay Sauce!! AWESOME!
    Satay is my all time favourite thing IN THE WORLD!! I eat that sauce straight out of the pan. This meal looks amazing butterfly - the tofu looks perfect.
    Happy New Year back atcha.

  7. I'm glad I found your blog, I like! Your tofu looks awesome! There's nothing wrong with taking a little break from blogging. Now that you're back, I hope to keep up!

    Jenn, HelloVeggie.Org


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