Tasty Tofu Indonesian "Satay" Sticks
Tasty Tofu Indonesian "Satay" Sticks
Fun fact about Indonesia: it's made up of over 17,000 islands! With such a vast landscape (or should I say, "islandscape?"), it's no surprise that Indonesian cuisine is wonderfully diverse, shaped by centuries of trade and cultural exchange with India, the Middle East, China, and Europe.
"Satay" is one of the most iconic dishes from this fusion. Originally inspired by Middle Eastern kebabs brought over by traders, it has since evolved and spread across Southeast Asia, with each country putting its own twist on this flavorful dish.
Today, we're channeling the spirit of Indonesia's lively street markets, where marinated skewers sizzle on open grills, filling the air with their irresistible savory aroma. Our Tasty Tofu Indonesian "Satay" Sticks give this classic dish a plant-based spin, substituting marinated tofu for meat. And, of course, it wouldn't be complete without a generous dip in the rich, sweet-and-savory Sticky Soy Sunflower Sauce!
For the perfect crunchy contrast to round out the meal, add a side of Sweet Chili Carrot Cucumber Salad!
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- chop :
to cut something into small, rough pieces using a blade.
- knife skills :
Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls).
- marinate :
to soak food in a seasoned liquid to add flavor and tenderize it before cooking.
- sauté :
to cook or brown food in a pan containing a small quantity of butter, oil, or other fat.
- toss :
to lightly lift and drop food items together or coat food items with flour, or a sauce or dressing, as in a salad.
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
Equipment Checklist
- Large skillet or sauté pan
- Large mixing bowl
- Cutting board
- Kid-safe knife
- Measuring spoons
- Whisk
- Wooden spoon
- Popsicle sticks
Ingredients
Tasty Tofu Indonesian "Satay" Sticks
- 2 T soy sauce **(for GLUTEN/SOY ALLERGY sub coconut aminos)**
- 2 T honey
- 2 T rice vinegar
- 1 tsp ground ginger
- 1 pinch salt
- 1 pinch ground black pepper
- 2 blocks extra firm tofu **(for SOY ALLERGY sub 2 zucchini)**
- 12 to 14 popsicle sticks
- 1 T vegetable oil **
Food Allergen Substitutions
Tasty Tofu Indonesian "Satay" Sticks
- Gluten/Wheat/Soy: Substitute coconut aminos for soy sauce.
- Soy: For 1 block extra firm tofu, substitute 2 zucchini. Substitute canola oil or other nut-free high-smoking point oil for vegetable oil.
Instructions
Tasty Tofu Indonesian "Satay" Sticks
intro
"Selamat siang" (Seh-lah-maht see-yahng) or "Good day" in Indonesian! Satay is on the menu today! This Indonesian dish traditionally combines meat pounded flat, coated in spices, skewered, and cooked over a very high heat. This Sticky Fingers Cooking version features tofu instead of meat but keeps all the other traditional seasoning. Have fun with these Tasty Tofu Indonesian "Satay" Sticks; after all, food is generally more fun when served on a stick!
measure + whisk + slice
In a large mixing bowl, measure and whisk 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 teaspoon ground ginger, 1 pinch of salt, and 1 pinch of ground black pepper. Then, slice 2 blocks of extra firm tofu into thick cubes and add the tofu to the bowl of seasonings.
superstar food spotlight
Tofu is an amazing superstar food. It is eaten in many different ways and is a staple of many Asian cultures. How is this superstar made? It's actually very similar to making cheese. First, soybeans are soaked in water, ground, and boiled. From there, the mixture is separated into solid soy pulp and soy milk. Then, many different things are added to the soy pulp, such as salt, calcium, and magnesium, to help the soy develop the soft, spongy tofu texture we are familiar with. The last two steps are to press the soy pulp mixture into a mold (usually a square). There are many different types of tofu, such as extra firm, firm, soft, and silken. These varieties are determined by how much tofu is pressed into the mold. More tofu in the mold will result in a firmer block of tofu. Finally, the tofu is soaked in cold water, packaged, and shipped off for us to cook.
toss + marinate
Toss the mixture of tofu and seasonings until everything is well mixed and coating the tofu. Marinate for 10 minutes or more. Marinating tofu is a great way to impart flavor. Tofu is absorbent, so the longer it marinades, the more flavor it will absorb.
skewer + sauté
Remove the tofu from the marinade. Then, poke the tofu onto 12 to 14 popsicle sticks to use as skewers. Add 1 tablespoon of oil to a large skillet over medium heat. Then, place the tofu satay sticks in the skillet. Sauté for at least 10 minutes or until browned.
dip + devour
Remove the satay from the skillet. Serve them alongside the Sticky Soy Sunflower Sauce. Dip, dunk, and devour! "Selamat makan" (Seh-lah-maht mah-kan) or "Bon appetit" in Indonesian!
Hi! I'm Tofu!
"I'm also called "bean curd" because Tofu (TOH-foo) is made from soybeans. I'm a great substitute for meat and eggs in many recipes, while my spongy texture absorbs the flavors of a dish's marinade, sauce, or seasoning!"
History & Etymology
- Sources disagree on when the making of tofu began. Some say it was discovered about 2,000 years ago in China during the Han dynasty, and some say it was closer to 1,000 years ago. Legend says that Prince Liu An found the process for making tofu during the Han dynasty. Whether he did or the invention was just attributed to him, the Han dynasty tofu may not have resembled what we have now.
- Another theory for tofu's discovery is ascribed to the addition of impure sea salt to a boiled soybean mixture that caused the concoction to curdle. Some also believe the credit goes to borrowed milk-curdling techniques from the Mongolians or East Indians.
- Zen Buddhist monks introduced "Chinese tofu" to Japan in the late 8th century, where it was used as a replacement for meat and fish. Chinese immigrants brought tofu to Southeast Asia sometime between the 10th and 11th centuries.
- In the United States, tofu was first mentioned by Benjamin Franklin in letters written to two different people. He had tried it in London and referred to it as Chinese "cheese" made from soybeans.
- The first tofu factory in the United States was established in 1878. The oldest currently running tofu company is Ota Tofu in Portland, Oregon, founded in 1911.
- The word "tofu" comes from the Japanese "tōfu," from the Chinese "dòufu," from "dòu" ("beans") and fŭ ("rot").
How to Select & Eat
- The types of tofu you can buy are silken or soft, medium (regular or medium-firm), firm, and extra firm.
- Silken or soft tofu has not been pressed and has a higher moisture content than firmer tofu. It is similar to yogurt or pudding or a soft, early cheese. You can use it to make smoothies or as a replacement for eggs.
- Medium tofu is a popular type, referred to as just "tofu" on some labels. It has a porous texture that is good for mopping up sauces.
- Firm tofu has been drained and pressed but still has a high moisture content. Its outside texture is similar to raw meat, and when you press it, it will bounce back. The inside is similar to a firm custard. Firm tofu is versatile to cook and can be pan-fried, deep-fried, or stir-fried.
- Extra-firm tofu has had a larger amount of liquid pressed out, and its texture is closer to fully-cooked meat. Therefore, it is a suitable replacement for meat and can be pan-fried, deep-fried, or stir-fried. You can also serve it cold or add it to soup. Extra-firm tofu does not absorb liquid as well as firm tofu, so if you use a marinade, choose medium or firm tofu.
- Tofu benefits from being frozen before cooking. Freezing tofu removes more of the liquid and gives it a stronger, firmer, and more meat-like texture. When you cook with frozen tofu, it will not fall apart as easily. Freezing also helps tofu to last longer, and it works with most forms but may be more difficult with the silken type.
- To freeze tofu, drain the liquid from the package, then remove the block and gently squeeze out any remaining liquid with a paper or kitchen towel (you do not need to press it). Cut it into the size needed for your recipe. If you will be using a portion of a tofu block, separate what you are using, then put the pieces, not touching, on a tray covered with plastic wrap. After the tofu freezes, in about five hours or overnight, you can transfer it to a freezer-safe airtight container or bag. Frozen tofu may not need to be thawed before cooking, depending on your recipe. If you want to thaw it first, let it sit in the refrigerator for a few hours or overnight, or if needed more quickly, run warm water over it.
Nutrition
- Tofu is high in protein, which makes it a great meat substitute. Firm tofu has more protein than silken or soft tofu. It also has a higher fat content.
- Tofu is considered a complete protein, containing all nine essential amino acids.
- Tofu has a good amount of calcium, iron, potassium, and manganese. It can help strengthen bones, lower cholesterol, and prevent coronary heart disease.
- People allergic to soy should not consume tofu, which is made from soybeans.
What is "Satay"?
- "Satay" is a Javanese dish comprising meat or tofu grilled on a skewer. A spicy peanut sauce or sweet soy sauce typically accompanies satay. The Javanese people are a major ethnic group in Indonesia from the island of Java.
- Javanese street vendors may have adapted the dish from the Middle Eastern kabob.
- The types of foods used for satay include beef, chicken, fish, goat, hard-boiled eggs, lamb, mushrooms, pork, and tofu. Diced pieces of these foods are marinated, pierced on bamboo skewers, and grilled, pan-fried, or sautéed and served with a sauce.
- Satay is a national dish of Indonesia. It has even been put on a postage stamp!
Let's Learn About Indonesia!
- The Republic of Indonesia is in Southeast Asia and Oceania. It consists of between 17,000 and 18,000 islands (surveys of the islands vary) and lies between the Indian and Pacific Oceans.
- The five main islands are Sumatra (the largest), Java (the most populous), Kalimantan (Indonesian part of Borneo), Sulawesi, and the western part of New Guinea. Bali is a lesser island east of Java but a popular tourist destination.
- Java is also the world's most populous island, with about 149 million people. The capital of Indonesia, Jakarta, is in Java and is the country's largest city.
- The government is a unitary presidential republic with an executive branch (president and vice president), legislative (People's Consultative Assembly), and judicial (State, High, and Supreme Courts). The country's currency is the Indonesian rupiah.
- The population of Indonesia is about 280 million. The official language is Indonesian; however, over 700 languages are spoken there. Over 1,300 ethnic groups are recognized.
- Indonesia's total area is 735,358 square miles, covering three time zones. In comparison, the United States' largest state is Alaska, at 570,641 square miles.
- Indonesia's archipelago (group of islands) is believed to have been populated 500,000 to 2,000,000 years ago. An early human fossil (Homo erectus) was discovered in 1891 on the island of Java and was called "Java Man." Paleoanthropologists estimate he lived between 700,000 and 1,490,000 years ago.
- Many larger islands have rugged mountains between 6,000 and 12,000 feet tall. In Western New Guinea, Puncak Jaya is the highest peak at 16,024 feet. There are over 400 volcanoes, and 150 of them are active.
- The Krakatoa volcano, between the islands of Java and Sumatra in the Sunda Strait, violently erupted in 1883, resulting in one of the most destructive volcanic eruptions in history. It destroyed two-thirds of the island of Krakatoa, causing a tsunami. Thousands of people died or were injured from the eruption and tsunami.
- A new island has been created from eruptions occurring there since 1927. It is called "Anak Krakatau," which is Indonesian for "child of Krakatoa."
- In addition to volcanic activity, the islands are subject to threats from earthquakes, tsunamis, and typhoons (tropical cyclones) along Indian Ocean coastlines.
- The country has many inland seas, such as bays and straits, and the largest lake, at 442 square miles, is Lake Toba in Sumatra. Along with the seas and mountains, rainforests and savannahs (grassy plains) make up the rest of Indonesia's geography.
- Indonesia lies along the equator, and the climate is primarily tropical, with some temperate areas. There are two seasons: dry and rainy.
- Along with just 17 other countries, Indonesia is considered a megadiverse country, meaning it contains many endemic (only found there) plant and wildlife species.
- The corpse flower, or titan arum, is native to the rainforests in Sumatra. It is the largest flowering plant in the world. It gets its name from the odor of rotting flesh when it blooms! Thankfully, the plant's unpredictable flowers bloom every two to three years or longer, and the blooms only last 24 to 48 hours!
- The Sumatran tiger, the smallest species, is only found in Indonesia, on the island of Sumatra. Other animals endemic to Indonesia are the Komodo dragon (largest living lizard), Sumatran elephant, Javan rhinoceros, anoa (dwarf water buffalo), maleo (chicken-like bird), Javan slow loris (primate), babirusa (wild forest pig), and the Sumatran orangutan.
- Indonesians on the various islands have been making music unique to their cultures for over a thousand years, some before recorded history. The "angklung" is a Sundanese instrument of bamboo tubes carved to different pitches and shaken separately to create a melody. "Gamelan" music is a traditional ensemble of percussionists and singers who play cymbals, drums, flutes, gongs, stringed instruments, and xylophones.
- There are over 3,000 original Indonesian dances, some of which originated in agricultural rituals for rain or harvest festivals and some in religious worship.
- The Javanese "batik" method of dyeing cloth, which involves applying wax to some parts of the fabric to resist the dye, creates a unique and well-known design. UNESCO has recognized it as a Masterpiece of Oral and Intangible Heritage of Humanity of Indonesia, and there are several batik museums in the country.
- Indonesia's cuisine varies by region and is influenced by indigenous and foreign foods. Rice is a staple and is included with servings of vegetables and meat, fish, or chicken. Spices and coconut milk are often included in dishes.
- Among Indonesia's popular national dishes are "gado-gado" (salad of egg, veggies, and tofu with a spicy peanut sauce), "nasi goreng" (fried rice with meat and veggies), "satay" (skewered and grilled meat with peanut or sweet soy sauce), and "soto" (soup made of broth, meat, and veggies).
What's It Like to Be a Kid in Indonesia?
- Family is important in Indonesia. Some households may include extended family, like grandparents, aunts, uncles, and cousins.
- Kids attend school from mid-July to December and then January to mid-June. Students may be required to wear uniforms to school.
- Kids may participate in badminton, football (soccer), and basketball. Traditional games include "kereleng" or "gundu" (similar to marbles), "congklak" (board game made of holes using stones or seeds as game pieces), and "bentengan" (an outdoor game similar to "capture the flag").
- Since rice ("nasi") is eaten at most meals, kids will most likely eat a rice dish for breakfast, like fried rice ("nasi goreng"). For lunch, rice may be served with veggies and tempeh or tofu with peanut sauce. "Rendang," a dish of spiced meat (often beef) slow-cooked in coconut milk from West Sumatra, may be served for dinner with rice and veggies.
- Tropical fruits, such as durian, mango, papaya, pineapple, and star fruit, are popular snacks, especially when sliced and sprinkled with spicy coconut sugar and spicy salt.
- A sweet Javanese rice cake called "klepon" (klip-on) is rolled in shredded coconut and is a popular treat. Kids may also like to eat "kue" (koo-ay) for a bite-sized dessert or snack. Kue includes various pastries, including cakes, cookies, pies, and scones.
That's Berry Funny
Why did the Tofu cross the road?
To prove he wasn’t chicken!
That's Berry Funny
What is a foot's favorite food?
Toe-fu!
The Yolk's On You
What did the satay say to the kabob?
"Let's stick together!"
