Creamy Tofu Satay Curry
Written By Berwick Bulk Foods & Recipe from Madeline Olivia
Comfort food that is wholesome, filling and healthy !
Vegan- Vegetarian- Dairy Free
1 Block of firm tofu
3 Garlic Cloves
Thumb of Ginger
1 Red Chilli
1 Tsp Curry Powder
3-4 Tbsp Peanut Butter
400ml Coconut Milk (Can)
1 Tbsp Tamari
Juice of Half a Lime
1/2 tsp Corriander powder
1/2 tsp Cummin Powder
1/2 tsp Tumeric Powder
1/2 tsp Chili Powder
1 tsp Curry Powder
1 tbsp Tamari
Salt & Pepper
Dry Roasted Peanuts
Press your tofu ahead of time if it needs it. Chop into bite size chunks and mix together with the satay seasoning in a bowl, coating each piece
In a frying pan over medium to high heat pour a drizzle of oil. Add in the tofu to your pan and fry around 15 minutes until golden brown. Remove the tofu from the pan and set aside.
Heat up some Olive Oil over medium heat, then add chopped onion, minced garlic, diced ginger, chilli and curry powder. Fry until sofened for around 5 minutes, stiring continiously, adding a dash of water if it needs it.
Transfer to a blender and blitz with 1 cup of water and the peanut butter.
Return to the pan and add in the coconut milk, tamari, lime juice, and the tofu you prepared earlier.
Bring to a boil and then simmer and cook for 15 minutes until the sauce has thickened.
Serve your creamy satay with Basmati Rice, a squeeze of lime, sprinkle of corriander, dry roasted peanuts and some chopped raw chillies.
If you don't have a blender this step can be skipped. Simply add the peanut butter to the pan and follow the remaining steps.
Add in some sugar snap peas, frozen peas, spinach or other fast cooking vegetables to the pan at the end with the tofu for some extra vegetables in your creamy satay!