English
Indonesian
Satay tofu skewers with garlic & ginger bok choy
Your boyfriend might not believe these are vegan….and these protein-packed satay skewers served with bok choy and peanuts will likely become a favourite on the menu at home! Our kids love them too. Making use of seasonal produce (if you’re in Asia or surrounds). Quick and easy to make in just 25 minutes.
| TIME | SERVES | DIFFICULTY |
| 25 mins | 2 |
| INGREDIENTS |
3 tbsp smooth peanut butter |
1 tsp soy sauce |
A pinch of chilli flakes |
1 lime , ½ juiced, ½ cut into wedges |
200g firm tofu, cut into chunks |
1 tbsp coconut oil |
1 garlic clove , sliced |
A small piece of ginger , sliced |
200g bok choy , leaves separated
|
4 skewers (soak in cold water for 20 mins if they’re wooden) |
| METHOD |
Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, if not that's ok, then thread onto four skewers and put on a baking tray. |
Heat the grill to its highest setting. Grill the tofu for 4 mins on each side until nicely browned and crisp. Meanwhile, heat the oil in a frying pan or wok. Add the garlic and ginger and sizzle for 1 min or so, then tip in the bok choy and cook for about 3 mins until wilted. |
Divide the bok choy and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over. |
Serve with a side of peanut sauce and nasi of course - or a big yummy salad like this one or this one. |
Login Account
Sign up Account
Forgot Password
Enter your email. We'll email instructions on how to reset your password.
Filter