Satay tofu skewers with garlic & ginger pak choi

calcium folate low calorie pak choi satay skewers tofu vegan vegetarian

N/A

Source

Ingredients

3 tbsp smooth peanut butter

1 tsp light soy sauce

pinch of chilli flakes

1 lime , ½ juiced, ½ cut into wedges

200g firm tofu (see tip, below), cut into chunks

1 tbsp rapeseed oil

1 garlic clove , sliced

small piece of ginger , sliced

200g pak choi , leaves separated

1 tbsp roasted peanuts

4 skewers (soak in cold water for 20 mins if they’re wooden)

Method

Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, then thread onto four skewers and put on a baking tray.

Heat the grill to its highest setting. Grill the tofu for 4 mins on each side until nicely browned and crisp. Meanwhile, heat the oil in a frying pan or wok. Add the garlic and ginger and sizzle for 1 min or so, then tip in the pak choi and cook for about 3 mins until wilted.

Divide the pak choi and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.