Tofu satay curry

Name: Tofu satay curry
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp sugar; 4 tbsp peanut butter; 1 tbsp peanuts; 500 g tofu; 4 dl coconut milk; 1 tbsp dark soy sauce; 1 onions; 3 garlic cloves; 3 cm ginger; 2 red chillies; ½ limes; ¼ bunch coriander; 1 tbsp peanut oil; 2 tbsp soy sauce; ¾ tsp ground coriander seeds; ½ tsp chilli powder; ¼ tsp garlic powder; ¼ tsp salt and pepper to taste; 1 tsp curry powder; 1 tsp ground cumin

Total: 45 min. | Active: 30 min.

vegetarian, lactose-free, Low Carb

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This vibrant curry sauce is packed with classic satay flavours and is quick and easy to prepare for a delicious dinner during the week. All you need is a blender and a pan – and you're good to go.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

To marinate the tofu
2 tbsp	soy sauce
1 tsp	sugar
½ tsp	ground coriander seeds
½ tsp	chilli powder
¼ tsp	garlic powder
¼ tsp	salt and pepper to taste
500 g	tofu, cut into approx. 1.5 cm cubes

Sauce
2 ¼ dl	water
1	onion, cut into pieces
3	garlic cloves, cut into pieces
3 cm	ginger, cut into pieces
1	red chilli, cut into pieces
1 tsp	curry powder
1 tsp	sugar
4 tbsp	peanut butter
½	lime -
1 tbsp	dark soy sauce
1 tsp	ground cumin
¼ tsp	ground coriander seeds

Curry
1 tbsp	peanut oil
4 dl	coconut milk
1	red chilli, deseeded, cut into rings
1 tbsp	peanut, coarsely chopped
¼ bunch	coriander, roughly chopped

How it's done

To marinate the tofu

Mix the soy sauce, sugar, coriander, chilli and garlic in a bowl, season. Mix in the tofu.

Sauce

Empty the water into a blender along with all the other ingredients up to and including the coriander, puree until smooth.

Curry

Heat the oil in a frying pan. Add the tofu with the marinade, stir fry for approx. 5 mins. until the tofu is crispy. Pour in the sauce, bring to the boil, then simmer for approx. 1 min. Pour in the coconut milk, bring to the boil, simmer briefly. Plate up the curry, garnish with the chilli, peanuts and coriander.

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