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.

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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)

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I love Thai food - love, love and I've eaten a lot of it. On the west coast, on the east coast....in 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???)

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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.

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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.