Photo of Griddled tofu steaks with satay sauce by WW

Griddled tofu steaks with satay sauce

Points® value
Total Time
0 min
0 min
0 min
The spicy peanut sauce adds lots of flavour to marinated tofu in this Asian-inspired recipe.


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


  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.