Satay tofu
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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