Tofu in satay sauce

my go to easy recipe for a tasty quick dinner 🍲

Prep | 10 mins

Cook | 5 mins

Serves | 4

Mindfulness Factors | quick & easy | plant-based | vegan | dairy-free | 15 minute meal


⁃ 1tbsp sesame seed oil

⁃ 1x 400g firm vegan tofu block, drained, halved then cut into large chunks (around 1.5inch thick)

⁃ 2x packets of microwave long grain white rice

⁃ 5x spring onions, topped and tailed and thinly-sliced on the diagonal, to garnish

⁃ Handful of cashew pieces, to garnish

Satay sauce:

⁃ Juice of 1 lime (2-3tbsp)

⁃ 1tbsp maple syrup

⁃ 2tbsp soy sauce

⁃ 2tbsp curry powder

⁃ 6tbsp smooth peanut butter

⁃ 1x 400ml can of coconut milk

Salad: toss to combine:

⁃ 2x little gem lettuce, cut into wedges

⁃ Handful of raspberries

⁃ 1 banana shallot, halved and thinly sliced

⁃ 1tbsp fresh coriander, rough-chopped


Whisk the satay sauce ingredients then add to a pan on low-heat and heat through (around 5 minutes). Add a splash of water if the sauce is too thick. Meanwhile, heat the sesame oil in a wok on high-heat and cook the tofu until the sauce is ready, tossing occasionally. Zap the rice in the microwave (around 2 mins). Tip the tofu into the sauce and gently stir to coat each piece. Portion out the rice then top with the tofu. Add a spoonful of sauce followed by a sprinkling of spring onions and cashew pieces. As an alternative to the rice, portion out the salad and top with the tofu and garnish.

PS. If you have some leftover satay sauce, thin it with some water and use it in a stir fry



Copyright (c)

Published by misterrands


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