Ingredients with Measurements:
- 1 block of firm tofu, drained and crumbled
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1 red chili, minced
- 1 tsp of turmeric powder
- 1 tsp of coriander powder
- 1 tsp of cumin powder
- 1 tsp of salt
- 1 tbsp of palm sugar
- 2 tbsp of coconut oil
- 10-12 bamboo skewers
- 1 can of coconut milk
Special equipment needed:
- Food processor or blender
- Grill or grill pan
Step-by-step instructions:
1. In a food processor or blender, blend garlic, shallot, and chili until smooth.
2. In a mixing bowl, combine crumbled tofu, blended mixture, turmeric powder, coriander powder, cumin powder, salt, palm sugar, and coconut oil. Mix well.
3. Take a small amount of the mixture and wrap it around a bamboo skewer, forming a small sausage shape. Repeat until all the mixture is used up.
4. Preheat the grill or grill pan over medium-high heat.
5. Grill the tofu skewers for 2-3 minutes on each side until golden brown.
6. In a small saucepan, heat up the coconut milk over medium heat until it simmers.
7. Serve the tofu skewers with the warm coconut milk sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Grill or grill pan: medium-high heat
- Coconut milk sauce: medium heat
Serving size:
- This recipe makes 10-12 tofu skewers, serving 2-3 people.
Nutritional information:
- Calories: 200
- Fat: 16g
- Carbohydrates: 10g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Palm sugar can be substituted with brown sugar or maple syrup.
- Coconut oil can be substituted with vegetable oil or olive oil.
Variations:
- Add chopped lemongrass or galangal to the blended mixture for extra flavor.
- Use peanut sauce instead of coconut milk sauce for dipping.
Tips and tricks:
- Soak bamboo skewers in water for 30 minutes before using to prevent them from burning on the grill.
- If the tofu mixture is too dry, add a little bit of water to make it easier to wrap around the skewers.
- Use a non-stick grill pan or brush the grill with oil to prevent the tofu from sticking.
Storage instructions:
- Store leftover tofu skewers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover tofu skewers in the microwave or oven until heated through.
Presentation ideas:
- Serve the tofu skewers on a platter with the coconut milk sauce in a small bowl on the side.
- Garnish with chopped cilantro or sliced red chili for extra color and flavor.
Garnishes:
- Chopped cilantro
- Sliced red chili
- Lime wedges
Pairings:
- Steamed rice
- Grilled vegetables
- Fresh salad
Suggested side dishes:
- Coconut rice
- Stir-fried bok choy
- Grilled corn on the cob
Troubleshooting advice:
- If the tofu mixture is too wet, add more crumbled tofu or breadcrumbs to thicken it up.
- If the tofu skewers fall apart on the grill, wrap them tighter around the skewers or use smaller skewers.
Food safety advice:
- Make sure the tofu is fully cooked before serving.
- Keep the coconut milk sauce at a safe temperature to prevent bacteria growth.
Food history:
- Sate Lilit is a traditional Balinese dish made with minced meat or fish wrapped around a bamboo skewer and grilled over charcoal.
Flavor profiles:
- The tofu sate lilit is savory, slightly spicy, and aromatic from the blend of garlic, shallot, and chili. The coconut milk sauce is creamy, sweet, and slightly nutty.
Serving suggestions:
- Serve the tofu sate lilit as an appetizer or main dish for a vegetarian or vegan meal.
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Region: Indonesian