We made a simple satay in one pan without any skewering or grilling. The easy option.
We used Tofu but you could also use a vegan ‘no chicken’ replacement. So delicious the flavours are a great combination of peanutty, salty, creamy spice. This recipe is enough for 2 portions.
(It’s best to drain & press the tofu before you start – according to the package instructions)
INGREDIENTS:
- 1/2 can coconut milk
- 1 tablespoon reduced soy sauce
- 2 1/2 teaspoons curry powder
- 1 teaspoons turmeric
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (fresh or from bottle)
- 200 g Tofu cut into 1-inch chunks
- 1 tablespoon oil (we used just under half the pack – the packs are quite big)
- salt and freshly ground black pepper, to taste
-
FOR THE PEANUT SAUCE
- 3 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice (or from bottle)
- 2 teaspoons brown sugar
- 2 teaspoons chili garlic sauce, or more, to taste
- 1 teaspoon freshly grated ginger (or powder or purée if you don’t have fresh)
Instructions
- To make the peanut sauce, whisk together the peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
- Keep a 3rd of the sauce back.
- In a plastic bag or large bowl, combine the tofu and two thirds of the satay mixture marinate for at least 2 hours to overnight in the fridge.
- When it’s marinaded – heat in a pan with some oil for 5- 10 minutes.
- Then add the other ingredients- coconut milk, soy sauce, curry powder, turmeric, garlic,ginger, brown sugar lime juice and gently heat for 10 minutes.
- season with salt and pepper,.
- Serve immediately with the remainder peanut sauce.
Perfect with rice – we had it with onion & pea rice – it was lush!
