Satay tofu

27 August, 2021

Tofu is a great plant-based alternative to add to Asian inspired dishes, particularly when combined with the rich, sweet taste of satay. Try this satay tofu dish – it’s perfect on a cold winter’s day.

  • 300 grams firm tofu, cubed
  • 1 small onion, sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh turmeric, grated
  • ½ teaspoon cardamom, ground
  • ½ tablespoon coriander, ground
  • ½ tablespoon cumin, ground
  • ½ tablespoon mild curry
  • 2 kaffir lime leaves, finely sliced
  • 1 lemongrass stalk cut in half lengthways
  • 1 carrot, sliced
  • 1 zucchini, sliced
  • 400ml coconut cream
  • fresh coriander
  • Sauté onion, garlic, ginger, turmeric, cardamom, ground coriander, cumin and curry in two tablespoons of water.
  • Pound the lemongrass with the back of a knife to soften it. Sauté the lemongrass and kaffir lime for a minute.
  • Add the carrots and zucchini and stir through until all spices have coated the vegetables, then add the coconut cream.
  • Cook for about 5 minutes or until the vegetables are almost cooked through.
  • Add tofu. Taste and season as desired.
  • Serve with a garnish of fresh coriander.


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