Opinion – Terra Vegana: Thai skewers with peanut sauce

“Satay” would be the most appropriate term for this skewer: popular in Thailand, Indonesia and Malaysia, satay is the expression of a culinary culture that is also dear to us, that of the barbecue served on the street.

Made with beef, chicken or lamb, they are traditionally dipped in a dense peanut sauce. In this vegan version, we will use a very oriental ingredient as a meat substitute: tofu.

Opt for firm tofu, which is more consistent, prefer organic and eat without guilt: it’s not “vegan soy” that is destroying the Amazon, but the one grown for cattle consumption.

Shallots are tiny, elongated onions that are sweeter and milder than white onions. Can be substituted for red onion.

The use of cane molasses in this recipe is pure culinary freedom to adapt to more accessible ingredients. Thai cuisine is known for the pungency of spicy seasonings like chili peppers and galangal (a cousin of ginger), but we can’t understate the importance that sweetness plays in savory recipes — it opens the palate for the explosion that comes next.

There is a type of soy sauce that is already sweetened —the sweet soy sauce— and that ends up being widely used in recipes. Nothing we can’t reconcile with the shoyu + molasses combo.

If there are leftover skewers, the tip is to serve the next day with basmati rice (or whatever rice you have), drizzle with peanut sauce and finish with roasted peanuts and chives.

SATAY DE TOFU

INGREDIENTS (for the skewers)

150 g de tofu.

1 small eggplant.

1 slice of 2 fingers of pineapple.

½ red pepper.

1 red onion.

Salt and vegetable oil, as needed.

INGREDIENTS (for the peanut sauce)

2 chalotas.

3 cloves of garlic.

⅓ cup of peanut butter.

1 tablespoon of soy sauce.

½ tablespoon of molasses.

1 piece of 2 cm of fresh ginger.

½ cup of hot water.

Juice of ½ lemon.

Girl’s finger pepper (optional).

INGREDIENTS (for the glaze)

2 tablespoons of soy sauce.

1 tablespoon of molasses.

1 tablespoon of vegetable oil.

FINALIZATION

Scallion.

PREPARATION

1. Cut all the skewer ingredients into medium cubes and transfer to a bowl. Add a pinch of salt and mix well. Reserve.
2. Roughly chop the shallots and garlic. Sauté the shallot until golden, then add the garlic and sauté for another two minutes. Transfer the sautéed to the glass of the mixer or blender and add the other ingredients. Whisk until you get a homogeneous sauce.
3. Combine the glaze ingredients in a small bowl and mix with a fork.
4. Heat a pan with a little oil, then sauté the eggplant cubes until they are semi-cooked. It is important that the center of the cube softens completely.
5. Assemble the skewers, interspersing the vegetables (including the eggplant), pineapple and tofu.
6. Brush the glaze on the skewers and then take it to the heated skillet with oil. Let it brown on one side and turn until all 4 sides are golden. Brush the glaze on the skewer after each turn.
7. Serve the skewers over the peanut sauce. Finish with sliced ​​chives.