Sesame Crusted Satay Tofu

Spongey marinated tofu encased in a crunchy sesame crust and served our favourite extras. Yum

Ingredients

-1 people+

Metric

Method

1. 1

   Slice the tofu into 8 squares or rectangles and transfer it to a small dish. Combine the marinade ingredients in a small bowl, then pour the marinade over the tofu, making sure all the pieces are covered. Cover the dish and leave to marinate in the fridge for a minimum of 2 hours but ideally overnight.

   
2. 2

   When you’re ready to start preparing the dish, put the carrot, purple cabbage and ginger into a large bowl and add the remaining slaw ingredients. Give everything a mix, then leave the slaw to one side.

   
3. 3

   Cook the jasmine rice as per the packet instructions, then keep it covered and leave to one side. 

   
4. 4

   Put the cornflour, plant-based milk and sesame seeds into three separate shallow bowls. Coat the marinated tofu first in the cornflour, then in the plant-based milk and finally in the sesame seeds. Note: don’t throw away the marinade because you’ll need it for the satay sauce.

   
5. 5

   Add a generous amount of vegetable oil to a pan over a medium heat (2-3mm deep). Test it’s hot enough by dropping a seed into the oil. If the seed sizzles as soon as it hits the oil, then you’re good to go. Cooking in batches of 4, shallow-fry the tofu for 2–3 minutes on each side or until the sesame seeds begin to turn golden brown, then transfer to a plate lined with kitchen paper to soak up any excess oil.

   
6. 6

   Carefully remove the oil from the pan, wipe it clean and return it to a medium-high heat. Add a small drizzle of vegetable oil, then fry the pak choi leaves for 2 minutes.

   
7. 7

   Meanwhile, pour the leftover marinade into a small bowl (pick out any small pieces of tofu that might have broken off) and add the remaining satay sauce ingredients, followed by 1 tablespoon of water. Stir to combine. The sauce should be runny but not watery. If necessary, add more peanut butter or water until it reaches the desired consistency.

   
8. 8

   When you’re ready to start building the bowls, first add the cooked rice, followed by the spicy slaw, sesame-crusted tofu, pak choi and fresh coriander leaves, then pour the satay sauce into the middle. Slice the red chilli and sprinkle over the top, followed by some sesame seeds. All done!