k  Tofu satay skewers with peanut sauce  k

Ingredients (serves 12)

3 packs of firm organic tofu – cut into cubes (3 cm sq.)

For the marinade:

6 tablespoons dark soy sauce (use tamari for gluten free)

2 inch fresh ginger  – peeled chopped

6 garlic cloves peeled and crushed

1 tablespoon cumin

1 tablespoon ground coriander

1 teaspoon ground turmeric

3 tablespoon corn flour

1 teaspoon sea salt

1/2 teaspoon ground black pepper

Satay sauce:

9 heaped tablespoons peanut butter

3 tablespoon dark soy sauce

2 pinches of chilli flakes

2 tins  x 400ml coconut milk

1 tablespoon light brown sugar

1 tablespoon ground coriander

Juice of 2 limes


1. Marinade the tofu in the marinade ingredients (ideally overnight or at least several hours) When ready to cook pat the tofu dry with kitchen paper and put into a mixing bowl and toss with corn flour and season with salt and pepper.

2. Heat coconut / veg oil in a frying pan until hot and add the tofu cubes in small batches and cook until slightly brown and crispy (about 3 minutes). Set aside.

3. For the sauce place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan. Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first then as it comes close to boiling point, it will start to thicken. Don’t let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.

4. Take the wooden skewers out of the water and give them a shake to remove excess water, thread the tofu onto the skewers.

5. Pour the warm satay sauce over the tofu skewers and serve with lime wedges and sprinkle with nigella seeds.