Tofu with satay sauce and sautéed vegetables
This beautiful combination of tofu and nutty satay sauce is accompanied by an excellent pan of colourful and crunchy vegetables.
Vegetarian, Vegan, Low Carbs
Ingredients
Portions:
4
150 g
tofu, firm
For the Satay Sauce:
2 tbsp
peanut butter
3 tbsp
orange juice
1 tbsp
low salt soy sauce
1 tsp
honey
0.5 tsp
red wine vinegar
1 tbsp
water
For the Sautéed Vegetables:
50 g
beer radish, sliced
70 g
broccoli florets
40 g
orange carrot, sliced
40 g
yellow carrot, sliced
60 g
pak choi, chopped
30 g
mini corn, halved
50 g
mushrooms, sliced
For Cooking:
1 tbsp
sunflower oil
1 clove
garlic, minced
1 tsp
fresh ginger, grated
1 tsp
lemongrass, finely chopped
0.5 tsp
galangal, grated
Seasoning:
fine salt, to taste
ground white pepper, to taste
lime wedges, for serving
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Press the tofu to remove excess moisture, then cut it into cubes.
- In a bowl, mix peanut butter, orange juice, tamari, lime juice, minced garlic, grated ginger, and a dash of water to make the satay sauce.
- Heat sunflower oil in a pan over medium heat and sauté the tofu cubes until golden brown. Remove and set aside.
- In the same pan, add more sunflower oil if needed, and sauté the sliced carrots, broccoli, mini corn, mushrooms, and pak choi until just tender.
- Return the tofu to the pan, pour in the satay sauce, and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.
For added flavor, marinate the tofu in soy sauce and ginger for 30 minutes before cooking.