Name: Satay tofu skewers with garlic & ginger pak choi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 3 tbsp smooth peanut butter; 1 tsp light soy sauce; pinch of chilli flakes; 1 lime ½ juiced, ½ cut into wedges; 200g firm tofu (see tip, below), cut into chunks; 1 tbsp rapeseed oil; 1 garlic clove sliced; small piece of ginger sliced; 200g pak choi leaves separated; 1 tbsp roasted peanuts; 4 skewers (soak in cold water for 20 mins if they’re wooden)

Satay tofu skewers with garlic & ginger pak choi served on a board

3 tbsp smooth peanut butter
1 tsp light soy sauce
pinch of chilli flakes
1 lime
½ juiced, ½ cut into wedges
200g firm tofu
(see tip, below), cut into chunks
1 tbsp rapeseed oil
1 garlic clove
sliced
small piece of ginger
sliced
200g pak choi
leaves separated
1 tbsp roasted peanuts

You will need

4 skewers
(soak in cold water for 20 mins if they’re wooden)

Method

step 1
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, then thread onto four skewers and put on a baking tray.
step 2
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 pak choi and cook for about 3 mins until wilted.
step 3
Divide the pak choi and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.