Indonesian Tamarind Tofu Satay with Pineapple Chili Dip
Dive into the rich flavors of Indonesia with this savory and sweet tamarind tofu satay, complemented by a zesty pineapple chili dip.
Preparation
Get these tasks done before you start cooking.
Marinating the Tofu
- 1
Mix the marinade
In a bowl, mix tamarind paste, soy sauce, brown sugar, minced garlic, ground coriander, and ground turmeric.
- 2
Coat the tofu
Add tofu cubes and gently toss to coat.
- 3
Marinate
Cover and marinate for at least 30 minutes in the fridge.
Tip: Be sure not to over-soak the tofu as it can become too moist and fall apart on the skewers.
Preparing the Pineapple Chili Dip
- 1
Combine ingredients
Combine pineapple, chili, lime juice, honey, and grated ginger in a bowl.
- 2
Season and mix
Season with salt and mix well.
- 3
Chill the dip
Chill for 30 minutes to meld flavors.
Tip: Use fresh pineapple for the best flavor and texture.
How to Make Indonesian Tamarind Tofu Satay with Pineapple Chili Dip
Total time: 2 h · Yields 4 servings
- 1
Preheat grill
Preheat your grill to medium-high heat.
- 2
Thread the skewers
Thread marinated tofu cubes onto the soaked bamboo skewers.
- 3
Grill tofu skewers
Grill the skewers until charred marks appear and tofu is heated through, about 10 minutes, turning occasionally.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can marinate the tofu and prepare the dip up to a day in advance.
Can I substitute the tofu with another protein?
Yes, tempeh or seitan make great alternatives for a different texture.
How do I reheat the skewers without drying them out?
Reheat them on a low-heat grill or in the oven covered in foil to retain moisture.
Is there a way to make it less spicy?
Yes, reduce or omit the chili in the pineapple dip for a milder version.
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