How long does tofu satay with peanut sauce [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can tofu satay with peanut sauce [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make tofu satay with peanut sauce [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is tofu satay with peanut sauce [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does tofu satay with peanut sauce [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Tofu Satay With Peanut Sauce
[Vegan]

HE By: Harriet Emily

Author Bio

Easy plant-based recipes, free from wheat and refined sugar. I am the owner of Harriet Emily,... Read More

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Tofu Satay With Peanut Sauce [Vegan]

Dairy Free

Peanut butter addicts! You will swoon over this Chinese-inspired recipe. Cubes of tofu are lightly pan-seared, tossed with garlic, greens, ginger, and lime, and then served with peanut sauce for all your dipping pleasure. This dish is easy and can likely be made with stuff already in your cupboard. Enjoy!

Ingredients You Need for Tofu Satay With Peanut Sauce [Vegan]

For the Stir-Fry:

1/2 cup kale
1/2 heaping cup spinach
1/2 cup peas
1 small mushroom
2 cabbage leaves
1 garlic clove, crushed
1 small piece of root ginger
1 teaspoon lime juice
A drizzle of sesame oil
1 cup tofu cubes

For the Peanut Sauce:

1 cup coconut milk
1 teaspoon mild chili powder
1 garlic clove, crushed
3 tablespoons soy sauce
6 tablespoons smooth peanut butter
1 small piece root ginger
Juice from 1/2 of 1 lime

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How to Prepare Tofu Satay With Peanut Sauce [Vegan]

Firstly, make your sauce by pouring the coconut milk into a pan, adding in the soy sauce, peanut butter, garlic, chili, lime, and grated ginger. Mix together and place onto a high heat. Allow the sauce to bubble, and cook for about 10 minutes, stirring occasionally, until it has thickened. If you are using full fat coconut milk, this should take less time as it is thicker.
In the meantime, begin to cook the noodles that you are serving with the dish, according to the package.
Then, chop the vegetables into strips or slices, however you like them. Drizzle a pan with oil and turn stove to medium heat. Add in the mushrooms, followed by the tofu, and cook for about a minute or so. Next, add in the remaining vegetables, and stir. Pour the lime juice on top, grate in the ginger, and add the garlic. Mix and continue to cook until your sauce has finished.
When the sauce has thickened into a satay consistency, remove from the heat. Pour your stir-fry on to plates, with your noodles. Drizzle with the satay.