Dinner

Tofu Satay

Name: Tofu Satay
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 tin braised tofu, drained and squeezed; 2 tbsp coconut milk; 2 tbsp garam masala or curry powder; 1 tsp salt; 1 tsp sugar; 1 tin coconut milk (minus the amount used in the marinade); 200g peanut butter; 2 tbsp asian style red curry paste; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp apple cider vinegar; 150g fragrant rice; 1 fresh lime; crushed peanuts; spring onions, chopped chillies, fresh coriander

Tofu has a bad rep, and to be honest I understand why.

At its worst, it’s a flavourless white lump. At its best however - braised, marinated and covered in a rich sauce - it’s a meat replacement which should win round even the more stubborn meat eaters in your entourage.

Ingredients

For the marinade

1 tin braised tofu, drained and squeezed
2 tbsp coconut milk
2 tbsp garam masala or curry powder
1 tsp salt
1 tsp sugar

For the sauce

1 tin coconut milk (minus the amount used in the marinade)
200g peanut butter
2 tbsp asian style red curry paste
2 tbsp soy sauce
1 tbsp sugar
1 tbsp apple cider vinegar

To serve

150g fragrant rice
1 fresh lime
crushed peanuts
spring onions, chopped chillies, fresh coriander

Method

Between two plates, squeeze as much liquid as possible out of the braised tofu since you’ll want it to suck up as much of the marinade as possible.
To make the marinade, mix the garam masala or curry powder, salt and sugar together with the coconut milk to form a runny paste and dredge both sides of the tofu through it. Leave it for at least 30 minutes but preferably up to 2 hours, turning occasionally to keep it coated.
For the satay sauce, pour the remainder of the coconut milk into a large saucepan and add to it the peanut butter, apple vinegar, soy sauce, red curry paste, sugar and salt. Mix well over a gentle to medium heat until it starts to bubble and set to one side.
Prepare your noodles or rice if using.
Add some oil to a hot pan (sesame works well but coconut or a more neutral oil is also fine). Add the tofu and any remaining marinade, turning once during cooking. The tofu can be theoretically be eaten cold, so once you’ve got a nice caramelisation to the edges here, you’re ready.
Serve on top of noodles or rice and garnish with any of the following: fresh coriander, freshly squeezed lime, crushed peanuts, spring onions, chopped chillies.