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August 2019 | REDONLINE.CO.UKLIVING
Satay tof u
Tofu is a great vehicle for
additional flavour and takes
a strong marinade well.
SERVES 4
PREPARATION TIME 20 minutes,
plus marinating
COOKING TIME about 25 minutes
O25ml soy sauce
O1tbsp agave nectar
O2.5cm piece fresh root ginger,
grated
OAbout 275g block firm tofu
O1½tbsp olive oil, plus extra
to brush
O1 garlic clove, crushed
O8 portabellini mushrooms, or 4
medium portobello mushrooms
O120g pack baby pak choi,
heads halved lengthways
O8 small slices bread
FOR THE SATAY SAUCE
O75g crunchy peanut butter
O2tbsp sweet chilli sauce
O1tbsp soy sauce
O75ml coconut milk
1 In a medium non-metallic bowl, mix
together the soy, agave nectar and
ginger. Cut the tofu into 4 equal slices
and add to the mix, turning to coat.
Chill for at least 20min (up to 3hr).
2 Put the oil, garlic, mushrooms
and pak choi, along with salt and
freshly ground black pepper, into
a large bowl. Mix together until
thoroughly combined.
3 Heat a large griddle pan, frying pan
or barbecue over medium-high heat.
Lift the mushrooms out of the bowl
and cook for about 10min, until
tender, turning occasionally and
pressing down with a spatula to
flatten slightly. Set aside on a plate
and cover with foil to keep warm.
4 Meanwhile, make the satay sauce.
Heat all the ingredients in a small pan,
stirring occasionally, until combined
and slightly thickened. Set aside.
5 Cook the pak choi on the griddle,
frying pan or barbecue until charred
and tender, about 4min per side. Set
aside with the mushrooms and
re-cover with foil.
6 Finally, brush the griddle, frying
pan or barbecue well with oil,
otherwise the tofu will stick. Lift the tofu
out of the marinade and griddle for
5min, turning halfway, or until golden
and piping hot. Set aside and toast
the bread over the heat, if you like.
7 Serve the tofu, mushrooms and
pak choi in the toasted bread with
a spoonful of the satay sauce
(thinned down, if necessary).‘A SPICY
VEGAN TREAT
PAC K E D
WITH FRESH
FLAVOURS’