Peanut Satay Tofu Pot

Peanut Satay Tofu Pot

These make the perfect snack, or a light lunch on the go, or can be easily fleshed out to make a delicious dinner.
Serves 3
Total Time
15 Minutes
½ a thumb-size piece of fresh ginger
4 tbsp of peanut butter
200ml of warm water
2 tbsp of tamari/ soy sauce
2 tbsp of apple cider vinegar
2 tbsp of maple syrup
250g of firm tofu
1 x 250g pack of cooked quinoa (or you can cook your own)
1 medium carrot
2 spring onions
1 tsp of salt
¼ tsp of ground black pepper
Juice of ½ a lime
4 tbsp of tasted peanuts
10g of fresh coriander or parsley
Step 1

Finely grate the ginger. Mix together the peanut butter, warm water, tamari/soy sauce, vinegar, ginger and maple syrup until it’s nice and smooth. Cut the tofu into squares approx. 4cm x 4cm and 2cm thick.

Step 2

Heat a non-stick pan on a high heat. Once hot, add the tofu squares and cook for 3-4 minutes on each side until they start to turn brown or golden. Add half the peanut sauce and move it around the pan quickly to ensure all the tofu is well coated on both sides. Leave to cook for a further minute on each side, then remove the tofu from the pan and set aside.

Step 3

Put the quinoa into a large bowl. Grate the carrot, finely slice the spring onions/ scallions, and add these to the cooked quinoa along with the salt, black pepper and lime juice. Mix well. Divide the quinoa between three bowls, pour the remaining sauce on top and mix slightly. Serve with 2 slices of tofu per person, sprinkled with toasted peanuts and fresh coriander. Serve a little of the remaining sauce on the side.

Recipe courtesy of The Happy Healthy Plan by David Flynn and Stephen Flynn. Order it here

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