Tofu Satay with Cocoa Nib Rub
Source: Eli Curtis, Bisou Chocolate
Recipe Type: Entrees | Seasons: Winter
This recipe was demonstrated for CUESA’s Market to Table program on January 19, 2019.
Note that the rub recipe makes more than you will need for one recipe of the tofu. It can be stored, as directed below, for future use.
Serves 6 as a main dish or up to 12 as a side dish
Cocoa Nib Rub
1 cup roasted cocoa nibs
1 cup fine sea salt
1 cup natural cane sugar
2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon ground allspice
2 teaspoons garlic powder
2 tablespoons sweet paprika
2 teaspoons smoked paprika
1 teaspoon ground black cardamom
3 tablespoons seasoned rice vinegar
3 tablespoons olive oil
5 tablespoons nut butter (peanut, walnut, or almond work nicely)
2 tablespoons agave syrup
1 teaspoon tamari
2 12 ounce blocks firm tofu (preferably Hodo)
1 tablespoon neutral cooking oil
To prepare the rub: Using a mortar & pestle or blade grinder, grind the cocoa nibs into a coarse powder (if you grind too long, they’ll form a paste). Combine well with other ingredients in a bowl. Any extra rub not used can be stored for several weeks in an airtight container.
To prepare the sauce: Combine all ingredients in a medium mixing bowl with a whisk. Transfer to a serving bowl and set aside.
To prepare the tofu: Cut tofu into cutlets about ½” thick along the short side of the block. Coat tofu in rub lightly and set aside for 10-30 minutes (30 is optimal) at room temperature. Heat a cast iron or heavy sauté pan over medium-high heat and drizzle in oil. Sauté cutlets on both sides and transfer to a serving platter. Serve immediately with satay sauce.