This is another wonderful recipe from the very talented Jonathan Curry! Thanks, Curry!
I was originally going to call this recipe Satay Tofu. That was until I learned that the peanut sauce with which most westerners commonly associate, is actually a misnomer. Satay traditionally refers to the cooking method of grilling ingredients on skewers, rather than a specific flavour or set of ingredients.
Now with that little bit of trivia/pedantry aside, let’s get down to the recipe!
(Makes 3-4 servings)
2 cloves of garlic
1 thumb-sized piece of ginger
1 or 2 large red chillies (depending on how spicy you want it)
1 packet firm tofu, drained
1 large yellow bell pepper
4-6 tbsp peanut butter
1.5 cups coconut milk
1 cup vegetable stock
Juice of 1 lime (plus lime wedges for garnish)
Soy sauce (make sure its GF if you are)
Large handful of fresh cilantro (coriander)
Small bunch of scallions
Heat enough oil to shallow fry the tofu in a wok, over a high heat. Cut the tofu into 1-inch cubes and fry for around 10-15 minutes, stirring a few times to ensure all sides are covered. Drain the fried tofu and set aside on some kitchen roll
While the tofu is cooking, dice the onion and garlic, slice the chilli, grate the ginger and combine, reserving a few chilli slices for garnish
Slice the pepper into 1-inch squares
Remove any excess oil from the pan – you can reuse this, but be sure to let it cool in a mug or bowl before returning it to the bottle
Add the onion, garlic, chilli and ginger and fry over a medium heat until fragrant
Add the pepper and fry for a minute or two, before tossing through with peanut butter until it melts
Add the coconut milk, stock, and lime juice, bring to a gentle boil before lowering the heat and allow to reduce for 5 minutes
Add the fried tofu and simmer for another 10 minutes
Roughly chop the cilantro, and add to the sauce before turning off the heat
Season with soy sauce and additional lime juice to taste
Serve with steamed rice, garnishing with scallions, chilli slices and wedges of lime
The zesty lime cuts through the creamy flavours of the peanut and coconut, whilst the chilli adds a little spicy note to the whole dish.
[Ed’s note: In the picture, it’s served on top of lime and ginger quinoa with mustard greens, for a slightly lighter meal! Both are absolutely delicious.]
The frying of the tofu; first gives it wonderful crispy texture, followed by a firm-chewiness when it absorbs the sauce. The texture further improves if you’ve previously defrosted the tofu from frozen. You can use this method for many tofu and sauce dishes – I’ve seen it convert the most ardent of tofu-haters! However, if you’re trying to limit the fat in this dish, you could simply add in the tofu fresh and drained.
This is an incredibly filling meal – it even bested the two gym bunnies in our house! A wonderful dinner recipe for a cold night when you want to get cosy.
*Thanks, Curry! I also tried that with cauliflower instead of the tofu and it was spectacular both ways. If you’ve got a load of cauliflower on the verge of being bad, this is a great way to use it!*