There’s a big peanut butter fan in our house. So anything satay tends to be an instant winner. This isn’t the best looking dish, but please don’t let that put you off!
Quick Veggie Satay
Ingredients
- 300 g firm tofu crumbled
- 1/2 bag frozen peas 250g / 9oz
- 1-2 tablespoons Thai red curry paste
- 3-4 tablespoons peanut butter
- 1-2 tablespoon soy sauce
Instructions
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Heat a generous glug of oil in a large frying pan or skillet. Stir fry the tofu for 2-3 minutes or until starting to brown.
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Add peas and continue to cook for another few minutes.
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Add curry paste, peanut butter and soy and stir until combined. Taste and add extra of the 3 flavourings as you think it needs it. Serve hot.
Variations and Substitution
carnivore – replace tofu with pork sausage meat or minced (ground) chicken or even beef.
soy-free – use fish sauce or salt instead of the soy sauce. And see the carnivore section for tofu replacement ideas.
no Thai curry paste? – replace with 2-3 teaspoon of good quality curry powder instead.
different veg – replace peas with spinach.
Problem Solving Guide
tofu sticking to the pan – use more oil and stir a bit more energetically.
bland – add more soy and curry paste. Or just season with a little salt.
dry – this is meant to be a dryish, stir-fry style dish but the peanut butter can make it feel dryer than it really is. Next time back off on the peanut butter.
too watery – make sure you’re using FIRM tofu.. Silken tofu won’t work here. FOr now try cooking down to remove the extra moisture.
Serving Suggestions
In big bowls.
Do Ahead Potential
Great! Will keep in the fridge for 1-2 weeks.