tofu satay

Whenever I’ve eaten chinese food in the past, I’ve always chosen satay. There is never a time when I don’t want to indulge in it! I am a complete peanut butter addict, so there’s nothing more perfect for me. However, I always found that there was never enough sauce to keep me happy. This recipe makes a generous amount for two people, so that other sauce lovers can enjoy this recipe as much as possible. It’s amazing how easy it is to make yourself at home, as it only uses a few simple store cupboard ingredients. Of course, with every meal I make, I like to pack in as many vegetables as possible. So to go with my satay sauce I made a quick and easy vegetable and tofu stir-fry, with some garlic, ginger and lime. You can then serve this dish with what you like, be it rice, noodles or any other ingredient.

tofu satay

serves 2


for the stir-fry:

1/2 cup (20g) kale

1/2 heaped cup (40g) spinach

1/2 cup (65g) peas

1 small mushroom

2 cabbage leaves

1 clove garlic, crushed

small piece root ginger – about 2cm

1 tsp lime juice

drizzle sesame oil

1 cup 120g tofu pieces – I used cauldrons marinated pieces

for the peanut sauce:

1 cup (300ml tin)  coconut milk – I used light as it’s what I had at home

1 tsp mild chilli powder

1 clove garlic, crushed

3 tbsp soy sauce

6 tbsp (120g) smooth peanut butter

small piece root ginger – about 2 cm

juice 1/2 lime


1. Firstly, make your sauce. Pour the coconut milk into a pan, and add in the soy sauce, peanut butter, garlic, chilli, lime and grate in the ginger. Mix together and place onto a high heat. Allow the sauce to bubble, and cook for about 10 minutes, stirring occasionally, until it has thickened. If you are using full fat coconut milk, this should take less time as it is thicker.

2. In the meantime, begin to cook the noodles or rice that you are serving with the dish – depending on how long they take to cook. Then, make your stir fry. Chop the vegetables into strips, slices or however you like them. Drizzle a pan with oil and place onto a medium heat. Add in the mushrooms, followed by the tofu, and cook for about a minute or so. Next, add in the remaining vegetables, and stir. Pour the lime juice on top, grate in the ginger and add the garlic. Mix and continue to cook until your sauce has finished.

3. When the sauce has thickened into a satay consistency, remove from the heat. Pour your stir-fry on to plates, with your accompanying side. Drizzle with the satay, or pour the satay into a side bowl to serve.

Tofu Satay Tofu Satay Tofu Satay

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