[ RECIPE ] Tofu Satay
Prep time
Cook time
Total time
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
- Preheat the oven to 200c.
- In a small bowl combine the tofu, turmeric and cornflour then mix well to combine and set-aside for now.
- Place the peppers and aubergine chunks onto a baking tray, drizzle with oil and roast in the oven for approximately 20 minutes.
- 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.
- Next fry the carrots, mushrooms, spring onions and chilli flakes and continue to fry.
- 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).
- 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.
- Top with fresh coriander and serve with the rice noodles.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-tofu-satay-9066/