Vegan tofu satay is so quick and easy to prepare. Its perfect served with rice, noodles and lots of fresh veggies. Ideal for a family treat or a take-out at home meal.
65gramspeanut buttercrunchy peanut butter adds extra texture
2tablespoonsoy sauce
5tablespoonmaple syrupor syrup or sugar of your choice, brown sugar is fine
1teaspoonsesame oil
½teaspoonchilli flakes
1tablespoonfresh gingerfine grated or fine diced, or replace with 2 teaspoons ginger powder
2tablespoonwater
Instructions
If necessary gently squeeze the water out of your tofu using some kitchen paper [see recipe notes above on tips for pressing tofu]. [Some tofu brands are already pressed so only need a little pat with a tea towel or kitchen paper while others may need a plate gently pressed on top of the tofu to remove excess liquid.]
350 gram firm tofu
Slice the tofu into bitesize or large cubes.
Melt the coconut oil in the non-stick pan, over a medium heat.
1 tablespoon coconut oil
Stir-fry the tofu in the coconut oil for 10-15 minutes or until the tofu is golden with crispy bits. Turn over the tofu cubes frequently so that each side browns.
Prepare the sweet satay sauce:
Meanwhile prepare the sauce by mixing maple syrup, soy sauce, peanut butter, sesame oil, chilli flakes, ginger, and water.
65 grams peanut butter, 2 tablespoon soy sauce, 5 tablespoon maple syrup, 1 teaspoon sesame oil, ½ teaspoon chilli flakes, 1 tablespoon fresh ginger, 2 tablespoon water
Finish the tofu satay:
Once the tofu is golden the satay can be added and simmered until just thick and sticky. This will take about 2-3 minutes.
Notes
Nutritional analysis is for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be stored in the fridge for up to 3 days.
Reheat by adding to a skillet, and gently heating for a few minutes until hot, a little veggie stock or water may be required to loosen up the sauce just a little.
Or enjoy leftovers chilled straight from the fridge added to a salad, tortilla wrap, or as a side dish.
Garnish with chopped coriander [cilantro], chopped peanuts, cashews, or toasted sunflower, pumpkin seeds or sesame seeds. Sliced spring onions [scallions] are also a nice addition.