I love peanut butter. I was effectively denied it for the early part of my life having allergic family members. But boy am I making up for lost time now. This meat-free satay involves baking tofu in the oven and then combining it with a simple stir fry into a midweek meal that I think does peanut butter justice.
Ingredients
Serves 1
Tofu Satay
1/2 block tofu
1tbsp soy sauce
1 tbsp peanut butter
pinch of sugar
1 tsp garlic powder
Stir fry
1 portion of your favourite noodles
1 pak choi
3 spring onions
a few chestnut mushrooms (or other leftover veg)
1 tbsp soy sauce
chilli flakes to taste
drizzle of sesame oil
Instructions
- Slice the tofu in half and press for 30 minutes.
- Marinate tofu in soy sauce, sugar, garlic powder and peanut butter.
- Meanwhile preheat the oven to 200℃
- Bake for 20 minutes turning halfway through.
- Chop and stir fry the pak choi, spring onions and mushrooms.
- Cook the noodles according to packet instructions and add along with the chilli flakes and soy sauce.
- Turn off the heat and stir in the sesame oil.
- Serve with the baked tofu.
Key Tip
There may be crispy bits on the baking sheet, this is not a bad thing!
Suggestions for leftovers
A tofu peanut butter sauce to go with noodles makes a meal that feels different but the same.
