Tofu Satay With Kuah Kacang Peanut Sauce

Ingredients

• Tofu Satay
• 4 small shallots, peeled and roughly chopped
• 4 medium garlic cloves, peeled
• 1 stalk lemongrass (white part only), roughly chopped
• 1 small (1-inch) piece galangal root, peeled and roughly chopped
• 1 (14- to 16-ounce) package firm tofu, drained, pressed, and cut into 3/4-inch cubes
• 2 tablespoons maple syrup, divided
• 1 teaspoon ground turmeric powder
• 1 teaspoon ground paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon mushroom/umami seasoning
• 3 tablespoons coconut milk
• Neutral oil, such as vegetable
• Kuah Kacang (Peanut Sauce)
• 1 1/2 cups salted or unsalted roasted peanuts, preferably skin-on
• 6 small shallots, peeled and roughly chopped
• 5 medium garlic cloves, peeled
• 3 tablespoons chile paste, or 10 dried red chiles such as bird eye’s or Chinese (softened in hot water)
• 1 small (1-inch) piece ginger, peeled and roughly chopped
• 1 small (1-inch) piece galangal, peeled and roughly chopped
• 1 lemongrass stalk (white part only), roughly chopped
• Neutral oil, such as vegetable
• 1 to 2 tablespoons tamarind concentrate (Thai or Malaysian)
• 3 tablespoons granulated sugar
• 1 tablespoon kicap (aka kecap) manis
• 1 teaspoon mushroom/umami seasoning
• Salt, to taste
• Chopped cucumber and onion, for serving

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