Tofu is not something I grew up eating and hence I’ve never learnt to cook it, in fact I’ve found it a tricky customer. Growing up we had a diverse range of foods. My parents liked us to try it all, I still remember the snails in France and I actually loved the fish eyes in Hong Kong. But tofu I don’t remember. (I bet my mum now tells me we ate it all the time!)
I wanted to crack cooking it after learning about it’s nutritional profile for some filming work. Tofu is a good source of calcium plus iron, a complete protein source. It is also good for the environment in terms of sustainability, which is something I’ve been working on in our family meals.
After quite a few dodgy attempts I think I’ve found a couple of wasy we like it. One being tofu nuggets and then this satay version is definitely my fav.
Crispy Tofu Satay Stir Fry
– 200g tofu, in bitesized chunks
– 1 tbsp peanut butter
– 1 tbsp soy sauce (gf if needed)
– 2 tsp sweet chilli sauce
– 2 tbsp coarse polenta
– Veg for a stir fry! I used broccoli, sweetcorn, edamame beans and carrots
– olive oil
– 2 cloves garlic
– 1/4 inch grated ginger root
– 200g rice noodles
👉🏼Mix the tofu with the peanut butter, sweet chilli sauce, soy and a little water to thin. Stir to coat then add the polenta and coat in that. Place on a baking tray and bake at 200C/Gas 5 for 15 mins.
👉🏼Heat the oil in a wok and stir fry the veggies plus garlic and ginger.
👉🏼Cook the noodles.
👉🏼Add the noodles to the pan, stir through and top with the tofu.