I absolutely love a good creamy, salty but slightly sweet satay! This tofu satay is packed with lots of colourful veggies and loaded with protein. It’s gluten free and vegan too!
If you make my tofu satay make sure to tag me on instagram @ohhappyveggie! I absolutely adore seeing your recreations 🙂
Tofu Satay Recipe
- 300g tofu
- 200g rice noodles or rice
- A selection of vegetables – I used 1 pepper, 2 carrots, frozen green beans, 1/2 a courgette. Use whatever you have handy!
- 2 tbsp peanut butter
- 2 tbsp tamari (or soy sauce if not gluten free)
- 2 tbsp maple syrup (or any other liquid sweetener such as agave)
- 2cm fresh ginger (or 2 tsp dry if you don’t have the fresh stuff handy)
- 2 tsp chili powder
- 1 clove of garlic
- Peanuts to garnish
- Firstly drain your tofu, slice the block into narrow strips, wrap in kitchen paper and place it on a plate with something heavy ontop. It needs about 30 minutes to get all the water out.
- Chop all your vegetables, the smaller you chop the quicker they’ll cook. Add them to a wok with boiling water and simmer for about 15 minutes.
- Meanwhile make your sauce – grate the ginger, mince the garlic, add the peanut butter, maple syrup, tamari and chili to a jug and mix it all together till combined.
- Boil your noodles or rice at this stage
- Slice the tofu into bit size pieces and fry until crispy and golden.
- Add the satay sauce over your vegetables and add in the tofu. Mix everything up and let it infuse together for about 5 minutes. Add more hot water if the sauce is too dry.
- Serve with your noodles or rice and a sprinkle of peanuts to garnish.