Delicious, simple and flavoursome tofu dish, packed with protein and calories from the peanut butter.
565 kcal, 35.2g protein per serving
Serves: 4
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
800g/1lb 12 oz tofu, drained and cut into 2cm (scant 1 inch) cubes
Cornflour for dust
100ml/generous ⅙ pint rapeseed oil
128g/4½ oz salted peanut butter
30-45ml/2-3 tbsp soy sauce
1-2 tbsp maple syrup (or other sweetener of choice)
½-1 tsp chilli flakes
3 tbsp lime juice
60ml/4 tbsp water (to thin)
Instructions
Spread the tofu cubes on a large plate or shallow bowl and dust with cornflour, shaking and turning them to coat.
Add the oil to a deep frying pan or wok and heat over a medium flame. Prepare some kitchen roll on a plate.
Shake off the excess cornflour from the tofu cubes and add the tofu to the pan/wok once the oil is hot.
Fry until golden and crisp before transferring to the kitchen roll lined plate.
For the satay sauce
Add all the remaining ingredients to a large mixing bowl and whisk to combine. You could also use and electric hand blender. Add more water if it is too thick.
Add a saucepan and gently heat. You could also serve cold.
Serve over the crispy tofu with an Asian style salad or stir-fry veg.
