Thursday, January 14, 2010

DC's Challenge - Thai Tofu Satay

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.

Obviously, I wasn't going to make this with piggy.
So, I used tofu.
(On a side note - this Jan. 2010 marks the 10th anniversary of my vegetarianism)
I love Thai food - love, love and I've eaten a lot of it. On the west coast, on the east my house in the middle of nowhere.
I did not enjoy this recipe and the Ladies ate it.
(Anyone seeing a pattern with my Daring Baking/Cooking stuff being eaten by the Ladies???)
I like tofu, but I have specific ways of preparing it.
Not coating it in onion and garlic. Uncooked onion and garlic!
I drank pots of mint tea to get the taste out of my mouth!

I pressed the tofu.

Then added the "flavoring" mixture.

And let in marinate overnight.

Then I baked it in the oven.

The tofu was still white inside! Yuck.
And it didn't have any flavor, besides onion/garlic.
In my opinion: The mix needed much more liquid. Tofu is like a sponge and it will soak up whatever flavor you put it in. Much, much less onion and garlic. And cook the onion - caramelize it, before putting it with the tofu. Add more soy sauce, some rice vinegar, rice wine, a little chile pepper, ginger, ground pepper, maybe some smoked salt.
And cook it in a dish with the sauce, don't bother with the skewers.


  1. So sorry about your looks good!

    Nice blog!


  2. That's so sad - all that work, too! I feel your pain.

  3. Sorry to hear that it wasn't to your taste at least you know how to tweak it now to your tastes. Very clear and percise photos. Cheers from Audax in Sydney Australia.