This is a lovely dish, based on the Indonesian satay, or saté. It is universally popular because of the peanut sauce and a boon to vegetarian and vegan alike, for it is rich in the protein of nuts and tofu and wild with spicy flavors, along with the perfume of lime juice and the allure of cinnamon-scented rice. I like to serve this with a small bowl of
hot pepper flakes alongside, for those who want more spicy kick.
Serve this with a simple spinach salad, and a delicious, artisanally made beer.
Makes 4 servings
2 cups (330 g) basmati rice
Fine sea salt
Two 3-inch (7.5 cm) cinnamon sticks
2 tablespoons peanut oil
1 medium onion, diced
2 cups (500 ml) chunky peanut butter, or more if needed
1 cup (250 ml) unsweetened coconut milk, or more if needed
1 tablespoon plus 1 teaspoon dark brown sugar
1 tablespoon sh sauce, preferably Thai
1 tablespoon soy sauce or tamari
1 tablespoon curry paste (try Patak’s brand)
1½ teaspoons curry powder, preferably Madras
2 limes
1½ pounds (625 g) tofu, drained and sliced into 3 × 2-inch (8 × 5-cm) slices
1/3 cup (3 g) flat-leaf parsley leaves
Note: Some curry pastes and powders are spicier than others—you’ll want to adjust the amount of seasonings according to those you use.
Directions:
1. Put the rice in a sieve and rinse it really, really well under cold water, until the water runs clear.
2. Put the rice in a medium saucepan with 1 quart (1 liter) water, 2 teaspoons salt, and the cinnamon sticks. Bring the water to a boil over medium-high heat. Reduce the heat to medium, so the water is still boiling, and continue cooking until there are bubble holes in the top of the rice and all the excess water has boiled away, about 10 minutes.
Cover and cook for 10 minutes longer. Then remove the rice from the heat to let it sit and plump. Don’t even be tempted to remove the lid; it needs to rest undisturbed for 10 minutes.
3. While the rice is cooking, make the peanut sauce. Put 2 teaspoons of the peanut oil in a small skillet with the onion. Stir to coat the onion with the oil, season lightly with salt, and cook, stirring occasionally, until
the onion is softened but not browned, 7 to 8 minutes. Remove it from the heat and reserve.
4. Put the peanut butter into a medium saucepan. Slowly whisk in the coconut milk, brown sugar, fish sauce, soy sauce, curry paste, and ¾ teaspoon of the curry powder. Stir in the cooked onion.
5. Bring the peanut sauce just to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has thickened somewhat and the flavors meld, about 15 minutes.
6. Squeeze ½ lime into the peanut sauce, stir, then adjust the seasoning. If you’d like the sauce thicker, whisk in more peanut butter, 1 tablespoon at a time. If you’d like it thinner, whisk in coconut milk, 1 tablespoon at a time. Adjust the seasoning and keep the sauce warm over low heat.
7. Heat the remaining peanut oil in a skillet over medium-high heat. When the oil is hot, add the tofu—stand back, because it might spit.
Season the tofu lightly with salt and the remaining ¾ teaspoon curry powder. Cook it, stirring constantly, until it is golden on all sides, 4 to 6 minutes. Remove from the heat and put the tofu in a shallow bowl.
8. Squeeze another ½ lime over the tofu and toss it.
9. Right before serving, mince the parsley leaves and cut the remaining lime into 4 wedges. Place the rice in a shallow serving bowl and arrange the tofu on top. Pour the peanut sauce over all, then sprinkle with the parsley and serve garnished with the lime wedges.
