“Normally Tofu dishes are drab, flavourless affairs that I choke down while gagging on its spongy texture. This was a surprisingly flavoursome dish that had a nice satisfying crunch. Cudos.” – The Big J
As you may of gathered from the above review of tonights dinner, The Big J does not enjoy tofu. I promised him that I could cook him a tofu dish that he would find not only edible, but also enjoyable and this is the recipe that did it! In fact, he enjoyed it so much that he went back for seconds…
My Quinoa Crumbed Tofu with Satay Sauce is thinly cut steaks of marinated tofu coated in a crunchy golden crumb and drizzled with lashings of peanut satay sauce.
If you’ve been trying to convert someone in your life to the wonders of tofu, or just want to try something new, then this is the recipe for you.
Let me know if you manage to convert someone too 🙂
Marinate your tofu in advance – I normally marinate mine overnight, but think 4 hours would probably do the trick. If you can, flip your tofu once in the marinade to ensure top and bottom are both imbued with flavour.
- 1 cup pineapple juice
- 1/3 cup soy sauce
- 3 clove garlic minced
- 1/4 cup honey
- 1/2 cup wholemeal flour
- 1/2 cup any milk
- 3/4 cup Quinoa
- 3/4 cup Peanut Butter (smooth or crunchy)
- 1 small onion
- 2 tbs lemon juice
- 1/2 cup any milk
- 1 cup reserved marinade
- 1 tbs ground Cumin
- 1 tbs ground coriander
- 1 tsp turmeric powder
500g Firm Tofu
Olive oil cooking spray
MARINATING THE TOFU
- Combine marinade ingredients in a container slightly larger than your block of tofu.
- Cut tofu into strips that are about 5mm wide. Gently place tofu into marinade and use a spoon to pour marinade over the top of exposed tofu. Place in fridge and marinate for at least 4 hours, turning tofu once.
MAKING THE QUINOA CRUMB
- Preheat oven to 110ºc.
- Place the quinoa in a fine mesh strainer and rinse it under cool running water. Drain thoroughly then spread on a baking sheet and place in oven for 15 minutes.
- Using a food processor, blend the quinoa into a fine crumb and set aside.
Preheat the oven to 220ºc
Remove tofu from marinade and drain on paper towel, reserving the marinade for the satay sauce.
Coat tofu in flour, milk then quinoa crumb. Place on a paper lined baking tray and give a quick spray with the olive oil cooking spray. Bake in oven for 35 minutes, turning once and spraying the reverse side.
To make satay sauce, combine all ingredients in a saucepan and bring to the boil, stirring occasionally. Reduce and simmer for 5 minutes – best served hot.
Serve the quinoa crumbed tofu with the satay sauce and your favourite side or salad – we had steamed baby bok choy with ours.
Adapted from a Sanitarium recipe.