Ingredients
MAKES 4 x 1 CUP SERVES
- 600g (20 oz) firm tofu drained and cubed
- 1 tablespoon oil
- garnish: chopped fresh coriander (cilantro)
SATAY SAUCE
- 1 tablespoon Thai red curry paste
- 1 tablespoon ginger puree or ginger finely chopped
- 2 tablespoons smooth peanut butter
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- ¼ cup hot water
- ½ teaspoon salt
Instructions
- In a pan cook the tofu and oil for 10 minutes or until it is golden brown. Depending on the firmness and water in your tofu this step may take between 5 and 15 minutes.
- Set the tofu aside. In the hot pan put the satay sauce ingredients and stir around for 2 minutes or until you have a nice smooth sauce. You may need to add a little more water.
- Combine the tofu with the sauce. Cook for 5 minutes or until the flavours have soaked in and the tofu is well coated and starts to caramalise.
- Serve with a garnish of chopped fresh coriander.
From The Revive Cookbook 7, direct link here: Bangkok Gooey Peanut Satay Tofu Chunks
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