Crispy Soy Tofu with Satay Sauce
Crispy Soy Tofu with Satay Sauce makes a perfect vegan meal. The creamy satay peanut sauce is so delicious and the crispy, golden cubes of tofu are full of protein and so flavorsome.
Servings: 4
Calories: 622kcal
Cost: £1.74
Ingredients
- 50 g spring onions, thinly sliced (£0.59)
- 2 cloves of garlic, minced (£0.39)
- 4 tbsp crunchy peanut butter £0.70
- 394 g Cauldron tofu, sliced into cubes (£2.75)
- 2 carrots, sliced into strips (£0.29)
- 1 limes (£0.25)
- 400 ml of coconut milk (£0.85)
- 250 g long-grain white rice/ jasmine rice, cooked according to packet (£0.52)
- 2 handfuls of edamame beans, cooked according to packet (£2.25/4)=(£0.56)
Cupboard Essentials
- 1.5 tbsp olive oil
- 3 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
Instructions
- 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 curry powder & minced garlic. Gently fry for a minute to bloom the spices. Then, add the peanut butter and a splash of water to loosen. Pour the coconut milk into the pan whilst whisking to combine with the peanut butter. Then add the stock and half of the soy sauce. 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 tbsp of cornflour.
- Toss the pieces to evenly coat with the remaining 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.
- After the satay sauce has been cooking for 20 minutes, add the cornflour (combined with a splash of water to make a slurry ) 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
Calories: 622kcal | Carbohydrates: 64g | Protein: 24g | Fat: 30g