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Satay tofu (v)

Amazingly delicious!
Makes 1 batch, which could serve anywhere between 1 and 4 people depending on how it's used and how restrained you are around this sauce.
Satay sauce adapted from this satay recipe on Taste.com.au.

Original post (with pictures) here.

1 350g block firm tofu
2 tbsp peanut butter (I used crunchy, no added sugar or salt)
4 tbsp nut milk (I used almond)
2 tsp nutritional yeast
1 tsp kecap manis
1/4 tsp harissa (or chilli powder)

1. Press your tofu and slice into thin strips.
2. To make the sauce, combine the peanut butter, nut milk, nutritional yeast, kecap manis and harissa and whisk together until thoroughly mixed.
3. Place the tofu strips into a shallow dish and cover with the satay sauce. Marinate for at least an hour before stir frying, grilling or just eating plain.
4. Use leftover sauce atop noodles, stir fried vegetables, or spread on baked sweet potato.