I’m so excited to be posting this dish as it is absolutely delicious and looks so impressive. Each little parcel is tangy, refreshing, crunchy and spicy – oh and hard to resist! The sauce is based on a Jamie Oliver recipe.
Ingredients, serves 2 as a starter
200 grams of firm tofu
1 tablespoon of light soy sauce
2 tablespoons of peanut butter
1 cm cube of ginger without skin
1 fresh red chilli
Half a garlic clove
Quarter of a bunch of coriander
Little gem lettuce
Start by cutting the tofu into 1-1.5 cm cubes and then drying them out by dabbling with kitchen roll. This enables them to suck up more of the marinade according to the advice of a fellow blogger veganflavorista. When they are ready, marinade in 1 tablespoon of soy sauce and half a tablespoon of maple syrup for about an hour.
Next make the satay, put the peanut butter, half garlic clove, ginger, coriander (with stalks), zest of half a lemon and squeeze of juice, good glug of soy sauce, chilli (stalk removed) into a food processor or hand blender and whizz it up. Add a glug of water to get it to your required consistency. Season to taste with lemon and salt. By the way, the amount of chilli used and whether or not you include seeds depends on you, I would put it all in!
With the satay made, put a teaspoon of coconut oil in a frying pan. When this heats up, add the tofu and fry on a medium heat, moving the tofu around regularly. The tofu may start to brown quite quickly because of the marinade, if this happens turn the heat down and then gradually turn it up until the tofu starts to brown and crisp at a gradual rate.
When the tofu is nice and golden brown, add a pinch of salt and then transfer to a serving dish. Drizzle over a teaspoon of maple syrup.
To serve, simple pile some tofu into a lettuce leaf, drizzle on some satay sauce and enjoy!