DAIRY-FREE | VEGAN
Thailand and Malaysia both claim satay as heralding from their countries but it’s thought that the Southeast Asian version was inspired by the Indian kebab, brought by the Muslim traders. Usually eaten as four pieces of meat (goat, chicken, beef, pork or mutton) on a skewer, it is often served with a delicious, sometimes spicy peanut sauce. We have adapted the usual recipes and given it our own Healthy Living London twist, turning it into a vegan satay curry instead.
This is such an easy recipe to make, no matter if you’re a comfortable cook in the kitchen or a total beginner. Plus, it’s got peanut butter in, so it’s automatically delicious! We’ve used crunchy peanut butter to give it extra texture. The red bird’s eye chillis are super hot so you don’t need many but feel free to give it extra spice if you like it that way.
We love to serve it with a mix of black and brown rice as it has a delicious nutty taste but you can also serve it with rice noodles. Best of all, you can make it in advance and the flavours only get richer. It serves 3-4 people.
- 400g firm tofu
- 3 cloves of garlic, chopped
- 2 inches of ginger, roughly chopped
- 2 x 400ml cans of coconut milk
- 4 tablespoons peanut butter (we prefer crunchy..)
- 1 teaspoon of sesame oil
- 1 tablespoons of tamari
- 2-3 red bird’s eye chilis
- Coriander for garnish
- First thing’s first, heat the oven to 160’C.
- Remove the block of tofu from its wrapping and place inbetween doubled-up sheets of kitchen towel and place a heavy book or item on top. This will press whilst you prepare the rest of the ingredients.
- Blend together the garlic, ginger, coconut milk, sesame oil, tamari, chilli and 3 tablespoons of peanut butter.
- Pour this into a casserole dish and mix in the rest of the peanut butter.
- Chop the tofu into cubes and add to the casserole dish.
- Place the whole dish in the oven and bake for 25 minutes.
- Serve with rice or noodles and garnish with chopped coriander.
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