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Tofu Satay

Updated: Dec 8, 2022

Duration: 40 minutes Makes: 4 Level: Medium


400g low fat coconut milk

1 onion

2 cloves of garlic

1 heaped tbsp peanut butter

1 tbsp soya sauce

1 tbsp honey

396g tofu

180g or 1 cup quinoa

140g or 1 cup cherry tomatoes

100g radish

1 medium red pepper

1 large carrot

200g sweet peas

1 medium carrot

8 spring onions

Fresh coriander to serve

1 lime


1. Press tofu if required.

2. Cook quinoa following instructions on the back of the packet.

3. Chop tofu into 1 cm cubes.

4. In a separate pan fry the onion and garlic until clear then add in peanut butter, soya sauce, honey, lime juice and coconut milk. Bring to the boil and then simmer until thickened.

5. Meanwhile add the tofu to a 3rd pan and fry with seasoning of your choice until golden.

6. Wash and cut up pepper, tomatoes, sweet peas, radishes and carrot.

Serve with a slice of lime and fresh coriander


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