400g Dragonfly Premium tofu (cut into 12 large cubes)
1/4 lime juice & zest
1/2 cm piece of ginger (grated)
50 ml soya sauce
1 tbsp sesame oil
1 small red onion (diced)
1 clove of garlic (diced)
1 tbsp sesame oil
200 ml soya milk
20 g creamed coconut
3 tbsp smooth peanut butter
a dash of soya sauce
1 tsp rice or agave syrup
fresh coriander (chopped)
salad and dressing of your choice
1) Mix the lime juice & zest with the grated ginger (if you use a ginger grater then use the juice as well). Then use this to marinate the tofu cubes for 1 – 2 hours, turning occasionally to make sure that all sides are marinated. Keep refrigerated.
2) To cook the tofu. Heat 1 tbsp of sesame oil in a pan and add the drained tofu cubes (save the remaining marinade for later but just use the liquid and so strain off any solid bits). Fry for approx 8 mins, turning to make sure that all sides are brown. Then add the rest of the marinade, making sure that all sides are coated. Continue frying for a few mins more until all the liquid has gone.
Or you could grill the cubes on a slightly oiled grill pan in the kitchen or if you have a barbeque then slide the tofu onto skewers and cook on a lightly oiled barbeque for about 8 mins, turning once.
3) To make the sauce. Heat 1 tbsp of oil in a pan and add the chopped onion and garlic. Fry for 5-7 mins. Then remove from the heat and add the peanut butter, the soya milk, the creamed coconut, the soya sauce and the agave syrup. Stir together and then put back on the heat and keep stirring until all ingredients have mixed together and the coconut cream and peanut butter have melted. This should take about 3-5 mins. Add more soya milk if the sauce is too thick. Add chopped coriander when the sauce is ready.
4) Serve the tofu cubes and satay sauce with rice and a salad of your choice.
5) You could just serve the cubes as a starter with salad or add rice if it’s a main course.