Chicken or Tofu Satay Dinner
This weekend started on a mixed bag sort of note. Something that I was hoping for did not pan out. At least the disappointment was quick. And then, my crisp lid arrived in time for me to try making the weekend less of drag. Probably making it the perfect week to try a Chicken or Tofu Satay Dinner.
A bit about the Crisp Lid or my new air fryer
So, what is the Crisp Lid? Simply put it is an add on to an electric pressure cooker that converts it into an air fryer. If is for someone like me who does not have a lot of counter space, especially for another appliance but would like to try out the concept of air frying. This has kept me from actually buying an air fryer. Well, that and the fact that I am actually not convinced that an air fryer adds that much more to the mix.
How to Enjoy the Satay Dinner
Well, today my first try was quite a hit. I made a chicken and tofu satay meal. I served this over ginger jasmine coconut rice. Oh that rice!
The Variations
The tofu version, rice, fixings and all is completely vegan. The chicken is naturally not. In my motley household this meal offers something for everyone.
The entire meal with some organization came together in 45 minutes. This does not include the condiments, but it does include marinating time and all. So, I am a happy camper. So stay tuned through these posts, I am really excited with everything that I will be cooking up over the next few days.
What is a Satay and Satay Dinner
A satay is an Indonesian grilled chicken dish that is just as popular in Thai restaurants. What makes it addictive is the creamy rich peanut sauce. Of course I realize not everyone has this cool toy yet. In fact, hang in along with me and you will be rewarded with an early pre-order link. But, I digress, so this recipe while designed for the air fryer works just as well in your oven or over the grill. So, dig in and enjoy.
If you are looking for tofu action I have you covered, you can try my,
Tofu in a Roasted Bell Pepper Sauce
Crispy Lime and Garam Masala Tofu
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian my Indian Instant Pot cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
A flavorful take on satay, this recipe can be done in the oven or air fried.
Ingredients
- 1 and 1/2 pounds of boneless skinless chicken thighs or 1 pound of extra firm tofu
- 2 tablespoons tamari sauce
- 1 tablespoon chopped ginger
- 3 to 4 cloves garlic
- 4 tablespoons lime juice
- 1 teaspoon red cayenne pepper
- 1 tablespoon brown sugar
- 2 tablespoons oil or cooking spray
- 1 tablespoons sriracha or other spicy sauce
- 1/3 cup coconut milk
- 1 tablespoon brown sugar
- 1/2 cup creamy unsalted peanut butter
- 1 tablespoon soy sauce or to taste
- 1 small cucumber
- 1 small tomato
- 1/2 medium sized onion
- 2 tablespoons rice vinegar
Instructions
- Cut the chicken or tofu into 2 inch pieces.
- Place the tamari, chopped ginger, garlic, lime juice, red cayenne pepper and brown sugar in a blender and process until smooth. Toss over the chicken or tofu and set aside for at least 6 hours.
- Mix the ingredients for the peanut sauce and set aside.
- Chop the cucumber, tomato and onion into a fine dice. Mix together with the rice vinegar and set aside.
- Tread the chicken or tofu into small skewers. To air fry using the crisp lid, place on the air fryer basket, spray with cooking spray. Set to 425 and cook for 7 to 8 minutes on each side. Alternately place in a 350 degree oven for 15 minutes and turn once. Broil for one minute and then finish.
- Serve over rice or as an appetizer with the peanut sauce and salad.