Tofu can get a bit of a bad rep for being plain but if you marinade it in satay sauce before you cook it you will have the most delicious Tofu Satay with next to no effort.
Using Satay Sauce as a Curry Base
If you were to ask me my signature dish I'd definitely say a curry. When I have the time, I love making them from scratch but I'm a busy working mum with a million and one other things to do so sometimes making a sauce from scratch is not an option. I love the convenience of being able to use a premade sauce as a base in a curry and making a quick and easy version that's equally tasty and delicious.
Less Time, Less Effort, Amazing Tofu Satay!
I am all about saving you time and effort, I've said it before and I'll say it again: There is nothing wrong with taking a few shortcuts in the kitchen and as long as you have authentic, quality ingredients like the Passage To Asia Satay Sauce no one will be any the wiser.
Obviously, this will work amazingly with chicken but as we're veggie we made a tofu version. I was so pleased to find this sauce is vegan, it will add a mild and exotic Indonesian twist to any satay dish and tastes incredible.
This sauce is my secret weapon in getting a tasty, irresistibly nutty, anything-but-boring Tofu Satay on the table in under 30 minutes!
I've added coconut milk to this recipe which works incredibly well with the satay sauce. It essentially stretches out the curry and adds a little extra sauce so you can feed more people without diluting the taste.
One packet of Passage To Asia Satay Sauce will serve 4 but by adding coconut milk you can easily feed 6 or more with leftovers. If you like your Tofu Satay to be a bit drier then, by all means, leave the coconut milk out.
I promise this tofu satay is even better than a takeaway, here's the recipe.
Ingredients
- 396g pack of plain tofu
- 200g pouch of Passage to Asia Satay Chicken Sauce
- packet mix of sticky rice
- 2 tablespoons olive oil
- 1 onion, diced
- 2 red peppers, sliced
- 2 handfuls of green beans, topped, tailed and cut in half
- 400ml can coconut milk
- 1 small bunch of coriander, chopped (to serve)
- 1 red chilli, deseeded and sliced (optional, to serve)
- Thai crackers (to serve)
Instructions
- Drain the tofu and pat dry with kitchen paper.
- Cut the tofu into cubes and add half the Satay Sauce. Leave it to marinate while you prepare the vegetables and rice.
- Cook the sticky rice as per the packet instructions and set aside with a lid on to keep warm.
- Heat the oil in a large frying pan and add the onion with a pinch of salt. Cook for 10 minutes until it's softened.
- Add the tofu, and fry for around 5 minutes until you can see the edges beginning to brown.
- Add the coconut milk and give everything a good stir. Bring to the boil then reduce the heat and leave to simmer for 10 minutes.
- Add the sliced peppers and green beans and cook for a further 5 minutes.
- Pack the sticky rice into small bowls or teacups then turn them out onto plates.
- Add the Tofu Satay Curry next to the rice and garnish with coriander, chilli slices and Thai crackers.
This dish is one of our staples because it's packed full of all the flavours we love. The nuttiness of the satay sauce paired with firm tofu and sticky rice is heaven on a plate.
I hope you enjoy this recipe and for those of you that weren't sure about tofu just try this because I think you'll be converted!
Passage To Asia have plenty of other sauces available for you to try:
- Available at Sainsbury's: Passage to Asia Satay Chicken stir-fry sauce, Passage to Asia Massaman curry sauce, Passage to Asia Thai Basil & Sweet Chilli Chicken stir-fry sauce.
- Available at Tesco: Passage To Asia Teriyaki Chicken stir-fry sauce, Passage To Asia Satay Chicken stir-fry sauce, Passage To Asia Tamarind Lime And Chilli sauce.
*This post was commissioned by Passage Foods
Tofu Satay with Sticky Rice
A deliciously nutty and mild Indonesian tofu satay served with sticky rice.
Ingredients
- 396 g pack of plain tofu
- 200 g pouch of Passage to Asia Satay Chicken Sauce
- packet mix of sticky rice
- 2 tablespoons olive oil
- 1 onion, diced
- 2 red peppers, sliced
- 2 handfuls of green beans, topped, tailed and cut in half
- 400 ml can coconut milk
- 1 small bunch of coriander, chopped (to serve)
- 1 red chilli, deseeded and sliced (optional, to serve)
- Thai crackers, to serve
Instructions
- Drain the tofu and pat dry with kitchen paper.
- Cut the tofu into cubes and add half the Satay Sauce. Leave it to marinate while you prepare the vegetables and rice.
- Cook the sticky rice as per the packet instructions and set aside with a lid on to keep warm.
- Heat the oil in a large frying pan and add the onion with a pinch of salt. Cook for 10 minutes until it's softened.
- Add the tofu, and fry for around 5 minutes until you can see the edges beginning to brown.
- Add the coconut milk and give everything a good stir. Bring to the boil then reduce the heat and leave to simmer for 10 minutes.
- Add the sliced peppers and green beans and cook for a further 5 minutes.
- Pack the sticky rice into small bowls or teacups then turn them out onto plates.
- Add the Tofu Satay Curry next to the rice and garnish with coriander, chilli slices and Thai crackers.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 450Total Fat: 35gSaturated Fat: 22gUnsaturated Fat: 0gSodium: 23mgCarbohydrates: 15gFiber: 4gSugar: 7gProtein: 12g
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