Main/Stir Fries

Tofu Satay

Time: 1 hr Yields: serves Cost: $2.00 per serve Difficulty: 5/10

Thanks to Eloise for suggesting a satay stir fry and cheap tofu for suggesting tofu. Nice with chicken too. Satay sauce from Kitchen Sanctuary.

Ingredients

  • Firm tofu 500 grams
  • Asparagus 1 bunch
  • Green capsicum 1 whole
  • Brown onions 1 whole
  • Ginger 2 cm
  • Garlic 2 cloves
  • Roasted cashews 100 grams
  • Peanut butter 3 tbsp
  • Dark soy sauce 1 tbsp
  • Fish sauce 1 tbsp
  • Coconut milk 200 ml (0.5 tin)
  • Brown sugar 1 tbsp
  • Coriander 0.5 tsp
  • Cornflour to dredge
  • Soy sauce a splash
  • Chinese cooking wine a splash
  • Jasmine rice 1 cup
  • Water 1.5 cups

Steps

  1. Make rice
  2. Cut tofu into 8mm thick rectangles, add some variety. Drop in boiling water for a few minutes then drain. Toss with cornflour, soy sauce.
  3. On high heat in vegetable oil, batch fry tofu until brown on both sides.
  4. Combine satay ingredients in a small pot and cook gently for a few min until thickened. Don't boil. Throw in cashews at end.
  5. Halve asparagus lengthways then cut to 2.5in lengths. Halve onion and slice radially into 5. Chop capsicum 1in. Dice garlic, slice ginger into sticks.
  6. Fry onion and capsicum. Add asparagus after browning starts. Throw in some cooking wine at some point.
  7. Add ginger and garlic.
  8. Combine veggies, tofu and sauce off heat.