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

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.