Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 1 block of tempeh, cut into cubes
- 1 tablespoon of vegetable oil
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of kecap manis
- 1 tablespoon of lime juice
- 1 teaspoon of salt
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together vegetable oil, sweet soy sauce, kecap manis, lime juice, salt, coriander, cumin, turmeric powder, paprika, garlic powder, and onion powder.
2. Add tofu and tempeh cubes to the bowl and mix well to coat them with the marinade. Let it marinate for at least 30 minutes.
3. Thread the tofu and tempeh cubes onto the bamboo skewers.
4. Preheat the grill or grill pan over medium-high heat.
5. Grill the skewers for 3-4 minutes on each side or until they are golden brown and slightly charred.
6. Serve the Mun Tahu and Tempeh Satay hot with peanut sauce and cucumber slices.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- You can use chicken or beef instead of tofu and tempeh.
- You can use regular soy sauce instead of sweet soy sauce.
- You can use lemon juice instead of lime juice.
Variations:
- You can add vegetables like bell peppers, onions, and mushrooms to the skewers.
- You can use different spices and herbs to make the marinade.
Tips and tricks:
- Make sure to soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Use firm tofu and tempeh to prevent them from falling apart on the skewers.
- Brush the skewers with the remaining marinade while grilling for extra flavor.
Storage instructions:
- Store the leftover Mun Tahu and Tempeh Satay in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mun Tahu and Tempeh Satay in the oven or microwave until heated through.
Presentation ideas:
- Arrange the skewers on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Peanut sauce
- Cucumber slices
Suggested side dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the tofu and tempeh are falling apart on the skewers, make sure to use firm tofu and tempeh and handle them gently when threading them onto the skewers.
Food safety advice:
- Make sure to cook the Mun Tahu and Tempeh Satay until they are fully cooked to prevent foodborne illness.
Food history:
- Satay is a popular Indonesian street food that is made with marinated meat or tofu that is skewered and grilled over charcoal.
Flavor profiles:
- The Mun Tahu and Tempeh Satay is sweet, savory, and slightly spicy with a hint of tanginess from the lime juice.
Serving suggestions:
- Serve the Mun Tahu and Tempeh Satay as a main dish or as an appetizer at a party.
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Region: Indonesian