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Our old friend tofu has been packing our plates with protein ever since we took the plant-based plunge. We’re very fond of it and are always looking for inspired new ways to use it. This saucy take on a classic chicken satay recipe will blow your socks off and firmly cement tofu’s place in your heart.

If you'd like to try some tofu recipes this is an excellent way to experiment. Expect clean plates.

A fantastic vegan dinner idea!



Satay Sauce

  • 2 tbsp vegetable oil
  • 2 large banana shallot
  • 2 large clove garlic
  • 4 thai chillies
  • 2 tbsp maple syrup
  • 2 tsp soy sauce
  • 150g peanut butter
  • 200ml coconut milk (half a can)
  • ½ lime

Tofu Steaks

  • 1 block firm tofu (extra firm is ideal)
  • 50g panko breadcrumbs
  • Cooking oil spray

Wok’d Bok Choy

  • 2 large bok choy
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • Pinch chilli flakes
  • ½ lime

To Serve

  • 1 pack microwavable rice (we used thai sticky rice)
  • 1 tbsp black sesame seeds
  • 1 lime cut into 4 wedges


  1. 1.

    First, prepare the sauce | Peel and grate the garlic | Peel and finely dice the shallots | Trim and finely slice the chillies | Warm the vegetable oil in a deep frying pan over a medium heat | Add the shallots to the pan with a pinch of salt, stir for 2 minutes | Add the garlic and chillies to the pan and stir for 1 minute | Turn the heat down, add the maple syrup and soy sauce to the pan and stir for 30 seconds | Add the peanut butter to the pan with 2 tbsp water and stir to form a sauce | Transfer half the sauce to a mixing bowl

    Now, make the sauce saucier | Pour the coconut milk into the pan, stir into the mixture and warm through | Take the pan off the stove and set to one side

    Now, prepare and roast the tofu | Cut the block of pre-pressed tofu in half and cut the halves in half (you’ll have 4 steaks in total) | Put the slices in the mixing bowl with the sauce and carefully fold them round so they’re well covered (this might be a bit messy and sticky so you might need to use two spoons) | Add the panko breadcrumbs to a large shallow bowl | Roll the tofu steaks around in the panko making sure they’re well covered

    Cut a large rectangle of tin foil off the roll and put the rectangle in the centre of the baking tray | Spray the tin foil with a light coating of cooking spray | Place the tofu steaks in the middle of the tin foil rectangle and wrap the tin foil around them to form a parcel | Put the tray in the oven and roast the steaks for 35-40 minutes, opening the tin foil parcel for the final 10 minutes of cooking (this will crisp up the panko coating)

    While the tofu steaks are roasting, prepare the greens, rice and sauce | Prepare the rice according to packet instructions | Trim the bottom of the bok choy and cut into quarters, longways | Warm the sesame oil in a wok over a medium heat | Add the bok choy to the wok and stir for 1 minute so the leaves start to wilt | Add the soy sauce and chilli flakes to the wok and stir for 1 minute | Squeeze the lime juice over the bok choy and stir for 10 seconds | Take the wok off the heat | Warm the satay sauce over a medium heat adding water to reach your desired consistency (The sauce will thicken quickly so do this right before you remove the steaks from the oven)

    Time to serve! | Take the tofu out of the oven and plate up with the bok choy and the rice | Pour the satay pouring sauce over dish | Garnish with black sesame seeds and serve