Who else is a big fan of:
- A quick, weeknight dinner
- A great desk lunch
- A recipe that tastes phenomenal regardless of which vegetables are in season
- A saucy dish that pairs well with any type of grain, noodle or flatbread
- A magic sauce that’s basically as versatile as a curry paste
Well, then I’ve got the recipe for you. This tofu satay is zesty, mild, #healthyAF and achievable for the most beginner of cooks. You need practically zero knife skills, and a cheap blender will do the trick (and some pots and pans, obviously!).
I like this take on satay because it isn’t sweet and even the smallest of corner supermarkets will have what you need. Traditionally, satay sauce is made with brown sugar and is fairly complex on the ingredient front. There are lots of shortcuts you can take, which honestly don’t compromise on flavor at all. This is far from being a traditional version – the addition of coriander gives it a green color and fresh ginger a nice bite.
If you don’t have whole peanuts, peanut butter works too. If you don’t have fresh ginger or garlic, ground will work too. If you don’t have fresh chillies, dried will work too. But the sauce has an extra degree of magic if you use fresh ingredients.
The real magic of this recipe is that you can use any vegetable that’s in season. In the winter, you can use carrots, pumpkin or mushrooms. In the spring and summer, you can use courgette, aubergine or cauliflower.
When it comes to protein, this magic sauce will also work beautifully with chicken or prawns, chickpeas or a chicken alternative. I paired mine with tofu for a vegan-friendly option – if you choose tofu, a firm kind will work best. If you’re a fan of crispy, crispy tofu, I’d recommend shallow frying it ahead of time until all sides are crisp.
makes 2-3 servings, depending on how hungry you are!
For the sauce:
- 1 thumb-sized piece of ginger (unpeeled), quartered
- 2 big cloves of garlic
- 1 handful of peanuts (about 1/2 cup)
- 1 handful fresh coriander leaves, with stalks
- juice of 1 lemon
- 1 tablespoon miso
- 1/2 red chilli
- 1/4 to 1/2 cup of water
For the rest:
- 2 servings of your favorite vegetables, e.g. 1/2 head of broccoli, 1/2 aubergine, 5 large mushrooms…
- 1 block tofu, 1 tin chickpeas, 2 chicken breasts or other protein of choice
- 1 teaspoon toasted sesame oil
- your favorite cooked grain (I had wild rice)
- spoonful of coconut yoghurt
- sprig of coriander
- Heat the toasted sesame oil on medium heat and cook your protein along with your vegetable for at least 10 minutes to allow the vegetables to break down and the protein to cook on all sides. If you are cooking tofu ahead of time, cook the vegetables separately and add tofu at the end.
- In the meantime, make the sauce. Combine all the ingredients in a blender cup (I used a nutribullet) and blitz until thick and slightly textured. Add more water if necessary – it should have the consistency of a thick pesto.
- Once the vegetables have reduced, add the sauce to your pan and cook for 10-15 minutes. This will cook out the raw garlic and help the sauce thicken up. Feel free to thin out the sauce using water or coconut milk/yoghurt at this point to prevent it from sticking.
- Serve with a side of grain, some extra steamed vegetables, a dollop of yoghurt and enjoy!
This recipe will keep in the fridge for 3-4 days or freeze. Best enjoyed within a 2-day window in my opinion!
I made this recipe in collaboration with FoodSpace; a website which allows you to save recipes, create shopping lists and links to your instacart account for a super streamlined experience! Check them out here: https://www.foodspaceapp.com