This is an exciting dish made with lovely, firm tofu and a nutty satay sauce for dipping the chewy tofu sticks into.
The Sticks
- 1 block of tofu – well-pressed
- 1 tbsp tamari
- 2 tbsps groundnut oil
Satay Sauce
- 1 cup coconut milk
- the juice of 1 lime
- 2 tbsps smooth peanut butter
- 2 cloves garlic
- a thumb of ginger, minced
- 1 tbsp tamari
- 1 tbsp agave nectar
- 1 tsp chilli flakes
Method
Cut the well-pressed tofu into long strips. Place on a ceramic oven-proof dish or deep baking tray and cover with the tamari and groundnut oil. Place in a pre-heated oven at 180 deg C for 30 minutes. Set the timer for half way though, remove from the oven and turn the steaks over.
Meanwhile, whizz together all the satay sauce ingredients in a blender. When the tofu steaks are ready, pour over the satay sauce and return the dish to the oven for a further 15 mins.
Insert skewers and serve on a bed of rice with stir-fried, Chinese greens
Any combination of kale, pak choi, cavolo nero, spinach.. or just one of them on their own washed, sliced and fried in a splash of toasted sesame oil with minced garlic and ginger until dark green and shiny. Add a glug of tamari and a squeeze of lemon juice when cooked and serve immediately.
Delicious Recipe brought to us by Tofuture.
