bamboo-skewered tofu satay, brown rice, grilled pineapple, and steamed green beans (from the garden) and red bell pepper. i was so excited i ran outside to take this picture! yes, i am a huge nerd.

first off, i’d like to share my new favorite method of marinating, which is not really that fancy or earth-shattering, but so much easier than just a dish and turning implement: airtight tupperware! put it all in there, shake it around (gently with fragile ingredients like tofu), and turn in over a few times to get everything coated. you can use less marinade this way too (at least in my experience). but on to the recipe:

tofu satay (makes 2-3 portions, depending on your hunger needs):

1 lb. extra firm tofu, cut into 1- inch cubes and patted very dry
1 tbsp tamari
1 tbsp sesame oil
1 tbsp sherry or dry white cooking wine
cornstarch for coating tofu (optional)

4-6 bamboo skewers, soaked in warm water for 30 minutes (optional)

1/2 c. light coconut milk (or regular for that full-fat experience!)
1/4 c. natural, creamy peanut butter
1 garlic clove, minced
2 tsp brown sugar or sucanat
1 1/2 tsp lime juice
1 1/2 tsp canola oil
2 tsp tamari
1/2 tsp fresh ginger, grated
dash cayenne pepper, or some chopped fresh chili pepper

combine tamari, sesame oil, and sherry in tupperware. add the dry tofu and cover, then turn container gently to coat evenly. let marinate 30 minutes or overnight (refrigerate if over 1 hour). remember the dryer your tofu is, and the longer you marinate it, to more flavors it will absorb, BUT, the peanut sauce is the really good stuff and it won’t be detrimental to the dish to marinate it for less time.

puree the sauce ingredients in a blender or food processor until smooth. place in small serving bowl.

prepare grill (pan) or preheat oven to 450. if coating the tofu in cornstarch (for a crispier outer layer), roll/toss the tofu pieces in starch, re-coat them in the marinade, and coat a second time in cornstarch. skewer the tofu if you’d like a nice presentation, and an easy way of getting them off the pan (or just use a spatula if that’s how you roll). if you are roasting in the oven, place tofu pieces on a baking sheet drizzled with a little peanut sauce, and roast for 25 minutes until a deep golden brown. if you are “grilling” them, also drizzle them lightly with peanut sauce, and brown over medium heat, turning occasionally.

serve hot with dipping sauce, steamed veggies or a salad, grilled pineapple, and rice. yums!

*notes* feel free to increase the marinade amounts and add veggies to the satay, like bell peppers, mushrooms, zucchini, etc. this recipe is also easily doubled, tripled, etc.

it’s important to use extra-firm tofu for this so the pieces are less likely to fall apart when cooking. i’m sure it would work well with seitan, or frozen-then-thawed tofu, for some extra chewiness, too.

grilled pineapple (makes 2-4 servings):

1/2 fresh pineapple, cored
1 tbsp agave nectar
2 tsp lime juice
1 tsp vegetable oil
dash cayenne

cut the pineapple half in half (so you have two quarters of a whole pineapple), then cut each quarter in half.  cut each slice into 2-3 wedges, depending on the size of the pineapple. whisk marinade ingredients together and brush (or pour slowly) onto the pineapple chunks and let sit for a few minutes while you prepare the grill/grill pan (or turn your broiler on). heat over high heat for 2-3 minutes on each side, or until the sugars caramelize and brown lightly.

this meal was good, and i mean freakishly good. well, i guess if you like pineapple, and spicy peanuty-coconutty sauce, you would think so too. i am definitely going to make this again in the near future. it also made me remember how much i love fresh pineapple–i have had moments where i will eat pineapple and kiwi until my gums go raw and are on the verge of bleeding, that’s how much i love tropical citrus-y fruit. and it reminded me how much i LOVE my grill pan. i think it’s one of the best purchases i’ve ever made, seeing as i don’t have outdoor space in which to have a real grill. so if you are in a similar situation, i highly recommend one! (and get one with an “iron” so you can really press those grill marks in)

the other night after a strenuous class of yoga (which i haven’t done in a year or two), i was really craving some kale. i sauteed it with sesame oil, tamari, garlic, and a (deseeded) habanero pepper, then sprinkled it with gomasio. a few pieces of remaining tempeh bacon and some brown rice, and oh, it is delicious!