Lyndey Milan's recipe for tofu skewers with macadamia and chilli sauce uses delightful seasonal macadamias and pairs with a fragrant, unoaked, white wine or a zippy Rosé.
450g firm tofu
¼ cup (60ml) kecap manis (or sweet soy sauce)
½ tsp garlic powder
½ tsp ginger powder
½ tsp lemongrass powder
½ tsp onion salt
½ cup roasted macadamias
½ tbsp (10ml) kecap manis
2 tbsp (10ml) lime juice
1 tsp (5ml) mirin
½ tsp ginger powder
1 small red chilli, deseeded, finely chopped (optional)
2 tbsp roasted macadamias, roughly chopped
To serve (optional)
2 Lebanese cucumbers, cut into chunks
Lime wedges and zest
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Sarah-Jane Hallett
Tiles supplied by Surface Gallery
1. Cut tofu crossways into 8 even, thick strips, then cut each strip into 3 pieces.
2. Preheat the oven to 200ºC (180ºC fan-forced)
3. Combine kecap manis with spice powders. Place tofu in a medium/large flat baking dish and pour over this marinade. Turn to coat and leave marinating for at least 20 minutes.
4. Place tofu in the oven and bake for 10–12 minutes then turn and bake for an additional 10–12 minutes. Cool sufficiently to place a long skewer down the length and place on serving dish.
5. For the macadamia sauce: Meanwhile, process macadamias in a food processor or blender until paste consistency. Place in a small saucepan with 1/3 cup (80 ml) water, kecap manis, lime juice, mirin, ginger and chilli (if using). Stir over low heat until well combined and thick. Makes ½ cup. Place in a small serving bowl, add chopped macadamias on top.
6. Serve tofu skewers with sauce, Lebanese cucumber, basil leaves and lime wedges.
Kecap manis is an Indonesian-style sweet soy sauce, also known as ketjap manis.
Tofu can be cut in half lengthways to give thinner strips suitable for finger food. Then there is no need for the cucumbers or basil.
Skewers can be placed in the tofu before or after baking – if put in before, however, the skewers can become covered with sauce.