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Satay tofu skewers with garlic & ginger pak choi

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

Satay tofu skewers with garlic & ginger pak choi

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)

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 3 out of 5.4 ratingsRate

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Stay full for longer with these protein-packed satay skewers served with pak choi and peanuts. They make a tasty vegan supper in just 25 minutes

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal339

low
fat25g
saturates5g
carbs8g
sugars4g
fibre5g
protein18g
salt0.8g

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.

RECIPE TIPS

TOFU

If you can’t find firm tofu, you can use another type by draining off the liquid, sandwiching between kitchen paper and putting something heavy on top of it to weight it down. Leave for half an hour before using.

Recipe from Good Food magazine, April 2018

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A star rating of 3 out of 5.4 ratings

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