Rich, spiced peanut sauce is the perfect dip for tofu
Cook: 45 Mins
Serves: 4
Price: 68p per serving
Nutritional Information
Each 116g serving contains
Energy
767kj
183kcal
767kj
183kcal
9%
Fat
11.6g
11.6g
Med
17%
17%
Saturates
2.8g
2.8g
Med
14%
14%
Sugars
4.6g
4.6g
Low
5%
5%
Salt
0.03g
0.03g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
661kj/158kcal
Typical energy values per 100g:
661kj/158kcal
Ingredients
280g firm tofu
1tbsp Thai 7 spice
½tsp ground turmeric
½tsp black pepper
1tbsp plant-based yogurt alternative
4tbsp cornflour
Low-fat cooking oil spray
Juice 1 lime
1 small clove garlic
3tbsp smooth peanut butter or almond butter
1tbsp maple syrup
1tsp soy sauce
½tbsp vegan Thai red curry paste
5g coriander leaves, to garnish
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. Press the tofu between 2 clean tea towels on a plate with a weight on top. Leave for 10-15 mins to drain off any liquid.
2
Carefully rip the tofu into equal bite-sized nuggets. Put in a mixing bowl, add the 7 spice, turmeric and pepper. Toss to coat, add the yogurt and fold to coat. Add 1tbsp of the cornflour, fold again to coat. Repeat, adding 1tbsp at a time.
3
Transfer the nuggets to the tray. Spritz with 4 sprays of the oil, bake for 25 mins, turning them halfway through – spritz with more oil if too dry.
4
Meanwhile, make the satay sauce. Put the lime juice and the remaining ingredients (except for the coriander) into a blender with 4tbsp water. Blitz to make a creamy sauce.
5
Transfer the nuggets to a dish, garnishwith coriander; serve with the satay sauce.