Grilled tofu steaks with satay sauce and steamed greens
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
If you’re thinking of trying tofu, then look no further. Combining the steaks with a satay sauce and greens really brings out the flavour of this versatile protein packed food.
Ingredients
Fresh ginger
2 tsp, finely grated
Silken tofu
400 g, firm variety, cut into 1cm slices
Reduced salt soy sauce
¼ cup(s), (60ml)
Light peanut butter
2 tbs, crunchy variety
Curry powder
½ tsp
Mirin seasoning
1 tbs
Lemon juice
1 tbs
Light canned coconut milk
½ cup(s), (125ml)
Snow peas
200 g
Chinese broccoli (gai lan)
1 bunch(es), cut into 6cm lengths
Pak choy
1 bunch(es), cut into 6cm lengths
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine ginger and 2 tablespoons soy sauce in a large shallow dish. Arrange tofu, in a single layer, over soy mixture and turn to coat. Set aside for 10 minutes.
2
Meanwhile, combine peanut butter, curry powder, mirin, juice, coconut milk and remaining soy sauce in a small saucepan. Bring to the boil over medium-high heat. Reduce heat and simmer, uncovered, for 2–3 minutes or until thickened. Cover to keep warm.
3
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Drain and discard marinade from tofu. Cook tofu for 2–3 minutes each side or until heated through.
4
Meanwhile, boil, steam or microwave snow peas, gai lan and pak choy until just tender. Drain. Serve tofu with steamed greens and satay sauce.
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