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
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 Courgette (diced)
- ▪️1 Pepper (diced)
- ▪️2 Carrots (cut into strips)
- ▪️100g Chestnut Mushrooms (sliced)
- ▪️3 Spring Onions (sliced)
- ▪️1/4 teaspoon Chilli Flakes
- ▪️1 tablespoon Dark Soy Sauce
SAUCE INGREDIENTS- ▪️2 tablespoons Peanut Butter
- ▪️1/4 Cup Almond Milk
- ▪️2 tablespoons Dark Soy Sauce
- ▪️1 tablespoon Agave or Maple Syrup
- ▪️Squeeze of 1 Lime
SERVE WITH- ▪️Rice Noodles
- ▪️Fresh Coriander
Instructions
- In a small bowl combine the tofu, turmeric and cornflour then mix well to combine and set-aside for now.
- 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 add the mushrooms, spring onions, chilli flakes and soy sauce 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.
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