TOFU SKEWERS WITH A SATAY SAUCE - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

450g, firm tofu made with Pink Lake Nigari
Oil for frying
Cornflour for coating
Satay Sauce:
1 small onion, finely chopped
2 garlic cloves, crushed
250g crunchy peanut butter
2 tablespoons light soy sauce
80ml sweet chilli sauce
1 tablespoon hoisin sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
300ml coconut milk

METHOD

• Wrap the tofu in kitchen paper and leave to stand for 1 hour to firm up.
• Make the sauce:
• Heat a tablespoon of oil in a frying pan. Add the garlic and onion. Cook over a medium heat until just tender, but not coloured.
• Add all the remaining sauce ingredients. Mix well and bring to the boil.
• Turn the heat down to a simmer and cook for 10 minutes, stirring occasionally to prevent sticking and burning.
• If the sauce becomes too thick add a little hot water and mix in.
• Unwrap the tofu and cut into 8 even sized strips.
• Push a wooden skewer through the centre of each piece.
• Coat each strip lightly with cornflour.
• Heat a large frying pan, griddle pan or barbeque plate to a high heat.
• Add the other tablespoon of oil.
• Cook the tofu satays on each side until golden.
• Serve immediately with the satay sauce.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.