Tofu and Vegetable Satay ( 100 Calorie Snack )
Table of Content
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
8 satays
Ingredients
For The Marinade (makes 1 Cup)
- 10 green chilli , roughly chopped
- 6 clove garlic (lehsun)
- 1/4 cup roughly chopped onion
- 50 mm (1") piece ginger (adrak)
- 1 cup chopped coriander (dhania)
- 1 lemon , grated
- 1/2 tbsp lemon juice
- 1 tbsp coriander (dhania) powder
- 2 tbsp cumin seeds (jeera) powder
- 1 stalk lemongrass (hare chai ki patti)
- salt to taste
- 1/2 tsp peppercorns (kalimirch)
Other Ingredients
- 8 tofu (bean curd/ soya paneer) , cut into 25 mm (1") cubes
- 8 onion , cut into 25 mm (1") cubes
- 8 pieces baby corn , cut into 25 mm (1") cubes and blanched
- 8 capsicum , cut into 25 mm (1") cubes
- 8 pieces blanched mushrooms (khumbh)
- 2 tsp oil for cooking
Method
- Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.
- Combine the tofu cubes, onion cubes, babycorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes.
- On a satay stick, arrange 1 piece each of tofu cube, onion cube, babycorn, capsicum cube and mushroom.
- Repeat with the remaining ingredients to make 7 more satays.
- Heat a non-stick tava (griddle) and cook the satays on a medium flame using ¼ tsp of oil till the vegetables are light brown in colour from all the sides. Serve hot.
Tofu and Vegetable Satay ( 100 Calorie Snack ) recipe with step by step photos