Satay Sesame Tofu Bowl with Peanut Slaw

This Satay Sesame Tofu Bowl with Peanut Slaw is inspired by the fresh and fragrant flavours of Indonesia! Sesame, ginger and peanuts are stand out ingredients which work really well with crispy fried tofu and the fresh crunchy slaw.

Created by:
30 mins
Intermediate
2 SERVERS

Nutrition per serving

Energy

740.5 kcal

Fat

58.1 g

Saturates

13.9 g

Carbs

21.6 g

Sugars

13.6 g

Fiber

10.8 g

Protein

28.2 g

Salt

2.9 g

Nutrition per serving

Energy

740.5 kcal

Fat

58.1 g

Saturates

13.9 g

Carbs

21.6 g

Sugars

13.6 g

Fiber

10.8 g

Protein

28.2 g

Salt

2.9 g
0%

PREP TIME

20 min

0%

COOK TIME

10 min

0%

TOTAL TIME

30 mins

Ingredients

For the sauce:

For the slaw:

To serve:

Method

  1. 1. In a medium mixing bowl, add the tofu cubes and sesame seeds. Mix well so the tofu is well coated in sesame seeds. No need to toast the seeds as they’ll toast in the pan!
    2. Meanwhile, add the coconut oil to a frying pan and heat on low to melt. Once melted, add the coated tofu, turn up the heat to medium and gently fry the tofu until crispy, for 5 minutes. Remove from heat once cooked and set aside.
    3. Next, on a chopping board roughly chop the peanuts, then place in a small bowl, set aside.
    4. On the same board, finely grate the ginger and garlic.
    5. Then, peel the carrot, before cutting the rest of the veg – thinly slice the cabbage, peel the carrot and cut into matchsticks.
    6. To make the sauce, add the peanut butter, sesame oil, grated garlic and ginger, agave nectar, tamari and salt to a small bowl. Whisk until well combined.
    7. Finally, place all the veg in a medium mixing bowl and add most of the sauce. Mix well until all veg is coated, adding lime juice to taste.
    8. To serve, place the slaw in a bowl, top with the crispy tofu and drizzle over any remaining sauce. Sprinkle over the chopped peanuts, fresh coriander and sesame seeds.

Tips

To minimise food waste store nuts/sees out of direct light and heat and always in an airtight container.
Crunchy or smooth peanut butter works with this recipe, whichever you have on hand in your kitchen! Try to choose natural pure nut butters with minimal added ingredients or palm oil.

Ingredients

For the sauce:

For the slaw:

To serve:

Method

  1. 1. In a medium mixing bowl, add the tofu cubes and sesame seeds. Mix well so the tofu is well coated in sesame seeds. No need to toast the seeds as they’ll toast in the pan!
    2. Meanwhile, add the coconut oil to a frying pan and heat on low to melt. Once melted, add the coated tofu, turn up the heat to medium and gently fry the tofu until crispy, for 5 minutes. Remove from heat once cooked and set aside.
    3. Next, on a chopping board roughly chop the peanuts, then place in a small bowl, set aside.
    4. On the same board, finely grate the ginger and garlic.
    5. Then, peel the carrot, before cutting the rest of the veg – thinly slice the cabbage, peel the carrot and cut into matchsticks.
    6. To make the sauce, add the peanut butter, sesame oil, grated garlic and ginger, agave nectar, tamari and salt to a small bowl. Whisk until well combined.
    7. Finally, place all the veg in a medium mixing bowl and add most of the sauce. Mix well until all veg is coated, adding lime juice to taste.
    8. To serve, place the slaw in a bowl, top with the crispy tofu and drizzle over any remaining sauce. Sprinkle over the chopped peanuts, fresh coriander and sesame seeds.