I love peanut butter <3. If there is peanut butter in it I will eat it (if it’s vegan :|).
This recipe is very easy to make with only a few store cupboard staples. It’s delicious, quick to make and protein packed. South East Asian food is one of our favourite cuisines and can be a simple, nourishing meal when we don’t have time for a big cook.
For my birthday last year Izzie bought me something that has elevated our tofu to a delicious, crispy new level.
This tofu press is so easy to use and squeezes water out of tofu without making it into tofu scramble if you press too hard with kitchen towel etc. Here is some tofu press porn for you.
Serves 2 greedy people
1 block firm tofu
400ml tin coconut milk
1.5Tbsp soy sauce
2 tsp agave syrup
1 tsp chilli flakes
3-4 tbsp crunchy peanut butter
1 red chilli (optional)
Small handful of coriander (optional)
Olive or vegetable oil for frying
Press as much out of your tofu as you can either using kitchen towel or a tofu press. This will help the tofu to go as crispy as possible. When you’re satisfied that it is dry enough cut the block into three depth ways and then each piece into equal rectangles. I ended up with 24 pieces of tofu.
Heat a good amount of oil in a frying pan or wok and fry the tofu evenly for about 5 minutes each side until they are golden brown and crispy.
Set them aside on a piece of kitchen towel to help the oil drain out a little.
Next for the satay sauce peel and finely chop the shallots. Place these along with the coconut milk, peanut butter, soy sauce, agave and chilli flakes in a saucepan. Over a low heat allow the peanut butter to melt into the rest of the ingredients stirring often. This should take only about 5 minutes. Take the sauce of the heat and keep warm until serving.
Plate up your crispy tofu and spoon over the creamy satay sauce.
Serve this quick dish with rice or noodles and a side of greens and garnish with fresh red chilli and coriander.
You can freeze any left over sauce for a month.