Easy Satay (no chicken)Tofu stir fry with peanut sauce

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

1. 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.
2. Keep a 3rd of the sauce back.
3. 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.
4. When it’s marinaded – heat in a pan with some oil for 5- 10 minutes.
5. Then add the other ingredients- coconut milk, soy sauce, curry powder, turmeric, garlic,ginger, brown sugar lime juice and gently heat for 10 minutes.
6. season with salt and pepper,.
7. Serve immediately with the remainder peanut sauce.

Perfect with rice – we had it with onion & pea rice – it was lush!