This satay sauce is very easy and a total crowd pleaser! Great for dipping or for skewers of tofu or meat, the rich peanut sauce is perfectly complimented by a sharp, crispy salad of crunchy vegetables with a citrus/balsamic dressing.
If you aren’t a tofu fan, you could make this with chunks of chicken or beef (note, they will need cooking longer than tofu, so ensure they are thoroughly cooked through before eating).
Satay tofu with sweet and sour salad
Tony skewers covered in a rich peanut sauce, perfectly complimented by a sharp, crispy salad of crunchy vegetables with a citrus/balsamic dressing
For the salad: Mix together the lime juice and zest, maple syrup, ginger and olive oil. Finely slice the vegetables with a sharp knife or use a spiralizer, then pour over the dressing and mix well. Leave in the fridge until you are ready to eat. This is great made a little in advance so the dressing can soak into the vegetables.
For the satay: Mix together the garlic, peanut butter, maple syrup, coconut milk and soy sauce and rub the paste over the tofu. Thread the pieces onto skewers (this is optional, you can just pop them into a baking tray if you prefer) and put under a hot grill, or on a hot griddle pan for 3-5 minutes. Serve with the salad
Main course, vegetarian, plant based