[ RECIPE ] Tofu Satay

There’s nothing I love more than a delicious peanut sauce coating crispy tofu, veggies and the really thin noodles! ? Today’s recipe is exactly that and is completely vegan too! ? Enjoy! Adam x

[ RECIPE ] Tofu Satay

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Serves: 2 Servings

Ingredients

• 200g Firm Tofu (cut into even chunks)
• 1 teaspoon Turmeric
• 1 tablespoon Cornflour
• 1 tablespoon Groundnut Oil
• 1 Aubergine (diced)
• 1 Pepper (diced)
• 2 Carrots (cut into strips)
• 100g Chestnut Mushrooms (sliced)
• 3 Spring Onions (sliced)
• 1/4 teaspoon Chilli Flakes
• 
  SAUCE INGREDIENTS⁠
• 2 tablespoons Peanut Butter
• 1/4 Cup Almond Milk
• 1 tablespoon Dark Soy Sauce
• 1 tablespoon Agave or Maple Syrup
• Squeeze of 1 Lime
• 
  SERVE WITH
• Rice Noodles
• Fresh Coriander

Instructions

1. Preheat the oven to 200c.
2. In a small bowl combine the tofu, turmeric and cornflour then mix well to combine and set-aside for now.
3. Place the peppers and aubergine chunks onto a baking tray, drizzle with oil and roast in the oven for approximately 20 minutes.
4. Meanwhile heat a wok or large frying pan on a medium heat and add the oil. Once hot add the courgettes, pepper and carrots. Fry for 8-10 minutes or until softened.
5. Next fry the carrots, mushrooms, spring onions and chilli flakes and continue to fry.
6. Whilst the vegetables are cooking in a separate frying pan add some additional oil along with the tofu chunks and cook for around 10-15 minutes or until firm (or cook in an air-fryer for 12 minutes).
7. Next make the peanut sauce by combining the sauce ingredients in a small bowl and mix well before adding it to the frying pan along with the cooked tofu for a further 5 minutes.
8. Top with fresh coriander and serve with the rice noodles.

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