I'll be honest and say I don't get along with Tofu at all, for this Satay recipe, and in curries and stir-frys I always use the Cauldron marinated pieces as I find them so much easier to cook with,
Around 1/2 Pack Cauldron Marinated pieces.
2 tablespoons peanut butter, unsweetened.
1.5 tablespoons hot water
1/2 tablespoon soy sauce
Squeeze of fresh Lime Juice
1/2 tablespoon sesame oil
1 minced Garlic clove
1/2 teaspoon grated Ginger (You could also use 1 tsp Garlic/Ginger paste if you have it)
1. Mix all the sauce ingredients together, adding a touch more water if it seems too thick. Skewer the tofu onto some kebab skewers (remember to soak first if using wooden!)
2. Place the skewered tofu under a medium grill for a few minutes, turning frequently.
3. Spoon the Satay sauce over the tofu and place back under the grill until the sauce is bubbling.
Serve with stir fried vegetables or a salad.
Tofu Falafel (Rose Elliot Recipe)
This is a yummy substitute to Falafel and an excellent source of protein. The recipe calls for Soya Protein Powder OR Soya Flour. I used Soya Flour however found I needed more than a tablespoon, so I'd suggest keep adding a bit extra until you're happy with the mixture.
250g Firm Tofu, drained.
Small handful Parsley or Coriander
Clove of Garlic
2 tsp Ground Cumin
1 Tbs Soya Protein or Soya Flour
Oil for Frying
1. Break the tofu into chunks and squeeze any extra liquid out with your hands.
2. But the Tofu into a food processor with the herbs,garlic and cumin and whizz into a puree.
3. Add the Soya Powder and whizz again adding some salt to season. Form into approx 10 Balls.
4. Pour enough oil into a frying pan to cover the base by around 5mm and heat. Add the falafel balls, the oil should be hot enough that they sizzle when added to the oil. Fry until brown and crisp all over, rolling around so all surfaces get into the oil, for around 10 minutes. Drain and serve warm or cold.
I usually serve a couple of balls of a piece of chicory, drizzled with tahini and mayo. Yum!