Tofu Satay with Ginger
Tofu Satay with Ginger



  • 3 tbsp smooth peanut butter
  • 1 tsp soy sauce
  • Pinch of chilli flakes
  • 1 lime, ½ juiced ½ sliced
  • 200g firm tofu, cut into chunks
  • 1 tbsp oil
  • 1 sliced garlic clove
  • Small piece of ginger, sliced
  • 200g pak choy, leaves separated
  • 1 tbsp roasted peanuts
  • Combine the peanut butter, chilli, soy, and lime juice with 50ml of water. Pour half of this mixture into a roasting tin, and add the tofu and stir to coat. Leave to marinate for 30 mins, then thread onto four skewers and place on a baking tray. Grill under a very high heat for 4 mins on each side, until nicely browned. Meanwhile, fry the garlic and ginger in some oil for 1 min in a wok, then add the pak choy leaves and cook for 3 mins to wilt.
  • Divide the pak choy and skewers between plates, and sprinkle with the peanuts. Drizzle the remaining sauce over the top, and serve with a slice of lime.
10 mins
2 serving

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