Tofu shallot satay with kale crispy seaweed - with a new kitchen gadget!!!

This recipe features in one of my Sunday Cookalongs.....where I cook from my kitchen and you cook from yours via Facebook Live. You can find the video here Join me for a cookalong session via my FB page www.facebook.com/vcdtv.

After pressing tofu with various cumbersome and imperfect methods I decided to try this new product. The tofu press from Tofuture promises to squeeze down the tofu block making it firmer and more absorbent for marinades. To test this out I created tofu satay, which needs the tofu to be firm unless it breaks on the skewer and it needs to soak up a thick sauce.  

I left the tofu in the press overnight which, as you can see, reduced the size by 6mm. Not a huge amount but the effect was noticeable. The tofu was much firmer so when I skewered it it did not break at all. 

Here is the recipe for this very easy and ridiculously healthy Asian takeaway-style meal........

Makes enough for 2 people

For the skewers......

1 block of firm tofu, I used Cauldron which I had frozen, defrosted, drained and pressed. I always keep some tofu in my freezer as it will keep forever in there, plus the texture is then more spongy. You don't have to do all of this, you don't even need to press the tofu, the recipe will still work. But pressing the tofu will make it firmer and less likely to break. 

2T tamari

1T toasted sesame oil

12 shallots, topped and tailed and peeled

6 skewers, soaked in water for 30 minutes, this stops them from burning in the oven

For the marinade......

1T tamari

Juice of 1 lime

1 garlic clove, finely grated

1 red birdseye chilli, finely chopped

2T peanut butter, either chunky or smooth

1 spring onion, finely chopped

For the crispy 'seaweed'

65g kale, stalk removed and shredded

1t tamari

1t date syrup

1t sesame seeds

 

Preheat your oven to 200c

Cut the tofu into 12 cubes, put this into a tupaware box with 2T tamari and 1T sesame oil.

Put the lid on and move the box around so that the tofu is covered. Set to one side.

Put the peeled shallots into a saucepan, cover with water, bring to the boil, boil for 3-4 minutes then drain. 

To make the marinade put the tamari, lime juice, garlic, chilli and peanut butter in a glass or cup and mix well. You might need to smush the pb with a fork, as it's a fat it can resistant to mixing. But keep smushing and it will eventually concede and play nice. Or you can use a handblender.

Add the shallots and marinade to the tofu and again put the lid on and move about until all of the tofu and shallots are covered in the sauce. 

Put 2 cubes of tofu and 2 shallots on each skewer, place on a baking tray, spoon any remaining sauce on and put them into the oven.

To make the crispy 'seaweed' put the kale in a bowl, add the tamari and date syrup, massage the kale until it has softened and it is covered with the sauce. 

Put the kale on a baking tray, spreading it out so it is one layer only.

Sprinkle this with the sesame seeds and put the tray into the oven.

Bake the skewers for around 20 minutes, the edges of the tofu will brown and the skin of the shallots will blister. 

Bake the kale for just 5 minutes, until it crisps up but before it becomes burnt!!

Serve with a scattering of spring onion on the skewers.

You can find out more about the tofu press from Tofuture by clicking here.