As Veganuary continues, our Head of Marketing Emily has been refining vegan dishes she has shared with friends in the past, to create quick and easy dishes that taste truly fantastic.
Tofu is a great starting block for dishes as it takes on flavours beautifully whilst providing a great source of protein. This week Emily has upped the protein kick by adding peanuts to her tofu dish to come up with a straightforward satay dish for you to try.
For the peanut sauce
For the stir-fry
To begin with mix the peanut sauce ingredients together in a bowl and set aside, you want a fairly runny mixture as this will thicken when it cooks so add a little extra water if the pineapple juice doesn’t quite do it.
Next dice the garlic and grate the ginger, and slice most of the spring onions leaving a few aside to garnish.
Add a little oil to a wok or large frying pan and once heated up add in the ginger, garlic and spring onions. Stir-fry these bits briefly then add in your ready cubed tofu pieces with a dash of soy sauce.
Once the tofu has taken on a bit of colour add in the other veggies which should be cut into thin pieces, so they cook quickly but still retain some crunch.
At this point you can add a few pieces of chopped up pineapple saved from the sauce making stage. Let these cook for a few minutes, stirring constantly, then add in the pre made peanut sauce.
Again you can add a little more water here but you want to cook the sauce through throughly. As an optional extra, in a separate pan toast some of the left over spring onion pieces with some unsalted peanuts and set aside for a garnish.
Serve this beautiful concoction with brown rice or rice noodles.
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