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Photo of Grilled tofu steaks with satay sauce and steamed greens by WW

Grilled tofu steaks with satay sauce and steamed greens

Total Time
30 min
15 min
15 min
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.


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)


  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.


SERVING SUGGESTION: Basmati rice. TIP: Timesaver: Use ¼ cup (60ml) satay sauce instead of making your own.