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Satay tofu skewers with noodles
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This meat-free meal for one is a winner for both vegans and omnivores thanks to the delicious peanut-butter-coated tofu.
1 tbsp crunchy peanut butter
1 tsp light soy sauce
5g fresh root ginger, finely grated
1 tsp maple syrup
1 unwaxed lime, zest and juice, plus extra wedges to serve
½ x 28g pack coriander, finely chopped
1½ tsp sesame oil
75g tofu, patted dry and cut into cubes
100g folded rice noodles
80g pack carrot, Tenderstem broccoli and sugar snap peas
1. Preheat the grill to high and soak 2 wooden skewers in a tray of cold water. With a pestle and mortar, pound together the peanut butter, soy sauce, ginger, maple syrup, lime zest, ½ the lime juice, ½ the coriander, 1 tsp sesame oil and ½ tbsp water to make a spoonable satay sauce. Toss the tofu in ½ the sauce (reserving the rest) and thread onto the skewers. Put on a small, foil-lined baking tray and grill for 8-10 minutes, turning halfway through, until slightly charred.
2. Meanwhile, cook the noodles in a pan of boiling salted water according to pack instructions, adding the vegetables for the final 3 minutes. Drain, then rinse under cold water and tip into a mixing bowl. Toss with the remaining coriander, lime juice and sesame oil. Serve with the tofu skewers and remaining satay sauce, plus extra lime wedges for squeezing over. If packing up to take outside, keep the satay sauce and lime wedges separate.
Typical values per serving:
This recipe was first published in June 2021.