Peanut Satay Sweet Potato with Courgette

0:50 m

A saucy combination of the nation's favourite - satay sauce, with crispy tofu and courgette this stuffed sweet potato will be your new weeknight favourite. Creamy peanutty goodness made with coconut milk and maple syrup, our satay sauce is spicy, rich and SO moreish. Check out the recipe below!

Start cooking ➞




For the Sweet Potatoes

<item-todo-done>4 sweet potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt<item-todo-done>

For the Tofu

<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>250g firm tofu<item-todo-done>

For the Satay Sauce

<item-todo-done>1 lime<item-todo-done><item-todo-done>½ tbsp maple syrup<item-todo-done><item-todo-done>1 ½ tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>3 tbsp peanut butter<item-todo-done><item-todo-done>400ml can of coconut milk<item-todo-done>

To Garnish

<item-todo-done>1 lime<item-todo-done><item-todo-done>1 courgette<item-todo-done><item-todo-done>2 tbsp roasted peanuts<item-todo-done><item-todo-done>2 tbsp chilli oil<item-todo-done>

Before you start

Oven at 200C | Baking tray lined with baking paper | Frying pan

Roast the potatoes

  • Use a fork to pierce the sweet potatoes and place on the baking tray
  • Drizzle the olive oil over the sweet potatoes and season with salt
  • Rub it into the skins then roast for 40-45 minutes until soft and tender

Prep the veg

  • Cut the tofu into 1cm cubes
  • Juice the lime
  • Peel the courgette into ribbons

Cook the tofu

  • Heat a large frying pan over medium heat with the vegetable oil
  • Add the tofu and fry, turning regularly until golden brown on all sides

Make the sauce

  • Mix half the lime juice, maple syrup, soy sauce, curry powder and peanut butter in a small bowl
  • Whisk in the coconut milk then pour into the pan
  • Bring to a simmer and reduce for 5 minutes to thicken

Finish and serve

  • Place the courgette in a bowl with a pinch of salt and the remaining lime juice, gently toss the ribbons to soften
  • Divide the potatoes between two plates and slice them
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