Griddled tofu steaks with satay sauce
19
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
The spicy peanut sauce adds lots of flavour to marinated tofu in this Asian-inspired recipe.
Ingredients
Root Ginger
1 inch slice(s), peeled and finely grated
Soy Sauce
60 ml
Plain Tofu
400 g, cut into 1cm slices
Crunchy Peanut Butter
40 g
Curry Powder
½ teaspoon(s)
Blue Dragon Mirin
1 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Reduced fat coconut milk, tinned (7.7% Fat)
125 ml
Calorie controlled cooking spray
4 spray(s)
Aldi Worldwide Foods Classic Basmati Rice
500 g
Sugar Snap Peas
200 g, mangetout
Chard, raw
300 g
Pak Choi
300 g
Instructions
1
Combine the ginger and 2 tablespoons soy sauce in a large shallow dish. Arrange the tofu, in a single layer, over the soy mixture and carefully turn to coat. Set aside for 10 minutes
2
Meanwhile, combine the peanut butter, curry powder, mirin, lemon juice, coconut milk and remaining soy sauce in a small saucepan. Bring to the boil over a medium-high heat. Reduce the heat and simmer, uncovered, for 2–3 minutes or until thickened. Cover to keep warm.
3
Mist a griddle pan with cooking spray and preheat over a medium-high heat. Drain and discard the marinade from the tofu and cook the tofu for 2–3 minutes each side or until heated through.
4
Meanwhile, cook the rice according to pack instructions and boil, steam or microwave the mangetout, Swiss chard and pak choi until just tender. Drain and serve the tofu with the steamed greens and satay sauce, and the rice.
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