- 400g block of firm tofu – well-pressed
- 1 tbsp soy sauce or tamari for gf version
- 2 tbsps vegetable oil, or other flavourless oil such as sunflower, groundnut or rapeseed
- 1 cup coconut milk
- Juice of 1 lime
- 2 tbsps smooth peanut butter
- 2 cloves garlic
- 1 inch ginger, minced
- 1 tbsp tamari
- 1 tbsp agave nectar
- 1 tsp chilli flakes
Cut the well-pressed tofu into cubes or long strips. Place on an oven-proof dish or deep baking tray and cover with the tamari and groundnut oil. Place in a pre-heated oven at 180 deg C for 30 minutes. Set the timer for half way though, remove from the oven and flip the sticks or cubes over.
Meanwhile, whizz together all the satay sauce ingredients in a blender. When the tofu sticks are ready, pour over the satay sauce and return the dish to the oven for a further 15 mins.
Insert skewers and serve on a bed of rice along with stir-fried, chinese greens, kale, pak choi, cavolo nero or spinach. You can steam them or for our favourite super-tasty, garlicky greens wash, cut up and fry in a splash of toasted sesame oil with minced garlic until dark green and shiny. Sprinkle with a little water to avoid sticking, add a glug of tamari and a squeeze of lemon juice when cooked and serve immediately.