Satay…say no more. I love a simple satay sauce – and these tofu skewers will be a go to for any peanut butter lover. However, you can sub the peanut butter for almond, cashew or sunflower butter, whatever suits your taste buds and budget. I paired my tofu satay with some cauli rice and finished it off with some fresh lime – Delish!
- 500 tofu diced into cubes
- 3 tbsp. peanut butter
- 1 tbsp. soya sauce
- 2 tbsp. sesame oil/olive oil
- 2 tbsp. maple syrup
- 2 small carrots peeled and spiralized or grated
- 2 ginger peeled and grated
- 1 tbsp. oil for cooking
- 250g cooked rice to serve
- In a small bowl, combine the satay sauce ingredients. Place the tofu pieces and sauce into a bowl or zip lock bag and let it marinade in the fridge for anything over 30 minutes.
- During this time why not prep the cauli rice.
- Cut the cauliflower head into florets, place them into a food processor and blitz for 10-20 seconds until the florets are broken down into a rice consistency. I find it best to do the florets in sections to avoid some pieces getting pureed!
- Place the riced cauli flower into a bowl and cover with a microwavable lid or cling film, place on high for 3 minutes, let cool for 1 minute before serving.
- Once your tofu is marinated, prepare a frying pan with a little oil and toss in the ginger & tofu pieces (any leftover sauce in the zip lock bag or bowl keep for drizzling over the finished dish!)
- Fry for 4-5 minutes constantly turning the cubes to give them a lovely golden colour, add in the spiralized carrot and cook for a further 2 minutes until softened a small bit.
- Remove from the heat and serve!