5 from 6 votes

Crispy Soy Tofu with Satay Sauce

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Crispy Soy Tofu with Satay Sauce makes a perfect vegan meal and nice change from the popular chicken version. The smooth, creamy satay peanut sauce is so delicious and the crispy, golden cubes of tofu are full of protein and so flavorsome. The perfect combination!
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.41
Makes: 4
mains
Asian
Crispy Soy Tofu, Tofu with Satay Sauce
Freezable

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Crispy Soy Tofu with Satay Sauce

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5 from 6 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.41
mains
Asian
Crispy Soy Tofu, Tofu with Satay Sauce
Freezable
Servings: 4
Crispy Soy Tofu with Satay Sauce makes a perfect vegan meal and nice change from the popular chicken version. The smooth, creamy satay peanut sauce is so delicious and the crispy, golden cubes of tofu are full of protein and so flavorsome. The perfect combination!

Ingredients

  • 50 g spring onions, thinly sliced (£0.40)
  • 2 cloves of garlic, minced (£0.69/3)=(£0.23)
  • 4 tbsp crunchy peanut butter (£0.70)
  • 396 g cauldron tofu, sliced into cubes (£1.60)
  • 2 handfuls of edamame beans (£2.25/4)=(£0.56)
  • 2 carrots, sliced into strips (£0.29)
  • 2 limes (£0.40)
  • 200 ml of coconut milk (£0.75)
  • 250 g long-grain white rice/ jasmine rice, rinsed (£1.40)

Cupboard Essentials

  • 1.5 tbsp coconut/olive oil
  • 1.5 tbsp of curry powder
  • 400 ml vegetable stock
  • 2 tbsp soy sauce, plus an extra splash
  • 1 tbsp honey, for vegan option use maple syrup
  • 4 tsp cornflour (2 tsp for tofu) and (2 tsp for satay sauce)

Method

  • Add ½ tbsp of olive oil/coconut oil into a large non-stick wok/saucepan on a medium heat. Add the sliced spring onion to gently saute (the lighter half, reserving the greener half for garnishing).
  • Once softened,reduce the heat and then add the peanut butter, soy sauce, curry powder & minced garlic with a splash of water to combine. Gently fry for a minute to bloom the spices. To that, pour the coconut milk and stock into the pan. Reduce to a very low simmer for 20 minutes.
  • Meanwhile slice the tofu into cubes and pat dry with a clean tea-towel to remove the excess liquid (maximises crispiness). Add the tofu to a bowl to coat with a couple of tsp of cornflour. Toss the pieces to evenly coat with a drizzle of soy sauce. Add a tbsp of olive oil to a non-stick frying pan on a high heat and add the tofu into the pan and leave to fry to achieve a nice sear on the pieces before rotating. For the last couple of minutes frying, stir the honey into the pan.
  • Add the rice to a medium saucepan with a 2:1 ratio of water to rice. Set your timer according to the packet time. Also pop your edamame beans in the microwave (again according to the packet).
  • After the satay sauce has been cooking for 20 minutes, add the cornstarch paste (combined with a splash of water) into the pan to thicken the sauce. This should only take a minute. Serve a portion of rice and a ladle of sauce onto your plate, placing the tofu on top to maintain crispiness. Add a side of edamame beans, some fresh carrot, a lime wedge to squeeze and garnish with some chopped spring onion. If you like some heat add some chilli flakes.

Nutrition

Servings: 4 servings
Fat: 30g
Calories: 622kcal
Carbohydrates: 64g
Protein: 24g

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