Tofu Satay and Peanut Sauce

I had a block of sprouted tofu, and I wanted to do something I hadn't done before. So I made a satay and peanut sauce using this recipe from Vegetarian Times. The only variations I made were brown mushrooms instead of shiitake (I don't live in the shiitake part of town) and maple syrup instead of brown sugar, and regular coconut milk and regular Kikkoman, instead of the light versions.



I had my doubts that the recipe wasn't too authentic. The product of my efforts certainly tasted nothing like satay I've had in restaurants. The satay I knew was light, the flavors just north of subtle. This was intense, with and without the peanut sauce, which was pretty overwhelming... in a good way, I guess. I like rich, spicy sauces. I suppose when the recipe called for low-sodium soy sauce and light coconut milk, it may have had the flavor in mind, and not only the desire to maintain an illusion of wholesomeness for the magazine.