Serves 3–4
Jasmin Johnson Wellington, New Zealand
Jasmin can usually be found creating digital content, working in sustainability, drinking coffee or at the beach. Instagram: @thislifeasjasmin
INGREDIENTS SATAY TOFU AND MARINADE
½ block firm tofu
½ tbsp Pic’s Smooth Peanut Butter
1 tbsp soy sauce (GF if needed)
½ tbsp brown sugar
1 tsp minced garlic
olive oil for cooking
VEGES AND NOODLES
stir-fry veges of your choice
3–4 servings of soba noodles
SATAY SAUCE
1 tbsp extra virgin olive oil
¼ large onion, finely diced
1 tbsp minced garlic
3 tbsp Pic’s Smooth Peanut Butter
½ tsp paprika
1 tbsp brown sugar
1½ tbsp soy sauce (GF if needed)
pinch of chilli flakes (optional)
¼ tsp salt (or to taste)
¼ cup plant-based milk \
METHOD
Rinse and drain your tofu, getting as much of the water out as you can, then press it under a heavy object for a good 20–30 minutes, or longer if possible. The more you dry it, the better!
Whisk peanut butter, soy sauce, sugar and garlic together in a bowl. Once tofu has been pressed, dice and add to the bowl with the marinade, stirring to coat evenly.
Preheat oven to 220°C (200°C fan) while tofu marinates. (Or you can use an air fryer set to 200°C for quicker tofu!)
Meanwhile, chop your veges and cook in a large pan over a medium heat, stirring occasionally, until soft. Set aside.
Once oven is hot, brush a baking tray with a little olive oil, lay your marinated tofu out on it and bake for 25–30 minutes or until golden and crispy, flipping halfway through the cooking time.
Cook soba noodles according to the packet instructions.
While tofu bakes, started the satay sauce! Heat oil in a large pan over a medium heat. Once hot, add onion and garlic and cook, stirring as needed, until soft and fragrant. Add remaining satay sauce ingredients to the pan, and stir over a medium heat until thickened.
Add your veges, baked tofu and noodles to the large pan with the sauce and stir together until well coated. Add a little more milk if needed to get your desired thickness.
Cover and let the sauce be absorbed and cooked for about 10 minutes. The sauce thickens as it sits, so again add a little more milk if you wish.
Dish up and sprinkle with your choice of garnish.
