These take minutes to make and not too long to cook in the oven. They’re full of flavour and can be eaten alone as a snack or alongside your favourite veggies and rice as a full meal.
This dish contains the following allergens: Tree Nuts
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
100g
smooth peanut butter
30ml
soy sauce
100ml
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
3oz
smooth peanut butter
1fl. oz
soy sauce
3fl. oz
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
Utensils
Step 1
Preheat the oven to 180c. Begin by preparing the satay sauce by placing the peanut butter, soy sauce, coconut milk and curry powder into the blender. Blend until smooth.
Step 2
Cut the tofu blocks into chunks and place them in a large bowl. Pour the satay sauce over the chunks and using a spoon carefully coat the chunks in the sauce.
Step 3
Line a baking tray with parchment paper. Option to simply empty the mixture onto the tray and space the chunks out, or to slide the chunks onto skewers and place on the tray.
Step 4
Bake in the oven for 15 minutes. Allow to cool for a couple of minutes before eating.
Preheat the oven to 180c. Begin by preparing the satay sauce by placing the peanut butter, soy sauce, coconut milk and curry powder into the blender. Blend until smooth.
100g
smooth peanut butter
30ml
soy sauce
100ml
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
3oz
smooth peanut butter
1fl. oz
soy sauce
3fl. oz
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
Step 2 of 4
Cut the tofu blocks into chunks and place them in a large bowl. Pour the satay sauce over the chunks and using a spoon carefully coat the chunks in the sauce.
100g
smooth peanut butter
30ml
soy sauce
100ml
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
3oz
smooth peanut butter
1fl. oz
soy sauce
3fl. oz
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
Step 3 of 4
Line a baking tray with parchment paper. Option to simply empty the mixture onto the tray and space the chunks out, or to slide the chunks onto skewers and place on the tray.
100g
smooth peanut butter
30ml
soy sauce
100ml
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
3oz
smooth peanut butter
1fl. oz
soy sauce
3fl. oz
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
Step 4 of 4
Bake in the oven for 15 minutes. Allow to cool for a couple of minutes before eating.
100g
smooth peanut butter
30ml
soy sauce
100ml
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
3oz
smooth peanut butter
1fl. oz
soy sauce
3fl. oz
full fat coconut milk
1/4 tbsp
mild curry powder
2
blocks of extra firm tofu (smoked is preferable)
