California Farm Skewered Tofu In Peanut Sauce Recipe by Hobby Horseman
Cooking Instructions 30 minutes 1 Cut firm tofu in 1” thick slices, dry on paper towel. Cut in 1” square dices, dry on paper towel. Put in plastic bag with Tsp garlic powder, Tsp white pepper, Tsp flaked seasalt, shake till coated. Add Tbs corn starch, Tbs flour, shake till coated. 2 Test Fry one 1” square dried and coated tofu dice 2 minutes in 350F degree peanut oil, 1” deep, when golden brown, flip, fry 2 more minutes. Deepfry the rest of the tofu, drain and cool. 3 Skewer six deepfried dices per bamboo skewer. Make four skewers. Skewer two fresh mushrooms, one shallot, one piece apple, one piece onion, two cherry tomatoes per skewer. Make four skewers. 4 Make the peanut coconut cream sauce: put a cup of unroasted spanish peanuts, cup of dried coconut flesh, two kemiri nuts, two Tbs palm sugar, two Tbs soy sauce, one Tbs fermened hot red pepper sauce in food processor, add cup of water, puree. Taste, add water if you want less pasty. Put in saucepan, bring to boil while stirring, simmer till creamy, about ten minutes. This sauce is called “gado-gado”. Stays fresh in fridge two weeks. 5 Serve extra peanut sauce and soy sauce on the side as dips. Drizzle hot peanut sauce over hot skewers. Enjoy. 1 Cut firm tofu in 1” thick slices, dry on paper towel. Cut in 1” square dices, dry on paper towel. Put in plastic bag with Tsp garlic powder, Tsp white pepper, Tsp flaked seasalt, shake till coated. Add Tbs corn starch, Tbs flour, shake till coated. 1 Cut firm tofu in 1” thick slices, dry on paper towel. Cut in 1” square dices, dry on paper towel. Put in plastic bag with Tsp garlic powder, Tsp white pepper, Tsp flaked seasalt, shake till coated. Add Tbs corn starch, Tbs flour, shake till coated. 2 Test Fry one 1” square dried and coated tofu dice 2 minutes in 350F degree peanut oil, 1” deep, when golden brown, flip, fry 2 more minutes. Deepfry the rest of the tofu, drain and cool. 2 Test Fry one 1” square dried and coated tofu dice 2 minutes in 350F degree peanut oil, 1” deep, when golden brown, flip, fry 2 more minutes. Deepfry the rest of the tofu, drain and cool. 3 Skewer six deepfried dices per bamboo skewer. Make four skewers. Skewer two fresh mushrooms, one shallot, one piece apple, one piece onion, two cherry tomatoes per skewer. Make four skewers. 3 Skewer six deepfried dices per bamboo skewer. Make four skewers. Skewer two fresh mushrooms, one shallot, one piece apple, one piece onion, two cherry tomatoes per skewer. Make four skewers. 4 Make the peanut coconut cream sauce: put a cup of unroasted spanish peanuts, cup of dried coconut flesh, two kemiri nuts, two Tbs palm sugar, two Tbs soy sauce, one Tbs fermened hot red pepper sauce in food processor, add cup of water, puree. Taste, add water if you want less pasty. Put in saucepan, bring to boil while stirring, simmer till creamy, about ten minutes. This sauce is called “gado-gado”. Stays fresh in fridge two weeks. 4 Make the peanut coconut cream sauce: put a cup of unroasted spanish peanuts, cup of dried coconut flesh, two kemiri nuts, two Tbs palm sugar, two Tbs soy sauce, one Tbs fermened hot red pepper sauce in food processor, add cup of water, puree. Taste, add water if you want less pasty. Put in saucepan, bring to boil while stirring, simmer till creamy, about ten minutes. This sauce is called “gado-gado”. Stays fresh in fridge two weeks. 5 Serve extra peanut sauce and soy sauce on the side as dips. Drizzle hot peanut sauce over hot skewers. Enjoy. 5 Serve extra peanut sauce and soy sauce on the side as dips. Drizzle hot peanut sauce over hot skewers. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken & Pork Mince Loaf Sunday Sauce Kale and Walnut Stuffed Chicken Turkey Enchilada Chicken & Pork Mince Loaf Sunday Sauce Kale and Walnut Stuffed Chicken Turkey Enchilada Sunday Sauce Banana Walnut Cake Hot Chocolate Strawberry Walnut Yin &Yang Pancakes for Christmas Moth beans misal pav Chicken barley soup Mater paneer Chickpea Hummus Green Chicken Curry Frozen delights with Strawberry & Walnuts Sunday Sauce Banana Walnut Cake Hot Chocolate Strawberry Walnut Yin &Yang Pancakes for Christmas Moth beans misal pav Chicken barley soup Mater paneer Chickpea Hummus Green Chicken Curry Frozen delights with Strawberry & Walnuts