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Ingredients
3 tbsp chilli jam
4 tbsp soy sauce
3 tbsp peanut butter
150ml coconut milk
280g Naked Tofoo, torn into chunks
To serve (optional)
Cucumber, peeled into ribbons
Lime wedges
Small handful chopped coriander
Get started
- Pre-heat oven to gas 7, 220°C, fan 200°C and line a large baking tray with baking paper. Mix your chilli jam, soy, peanut butter and coconut milk, add to a pan and simmer over a medium heat for a couple of mins.
- Set half of the sauce aside for dipping. Toss your torn Tofoo into the remaining sauce and then lay in a single layer on a baking tray and pop in the oven for 15-20 mins (turning and tossing mid-way through).
- Serve your satay Tofoo with cucumber ribbons, lime wedges and a sprinkle of coriander and extra sauce for dipping!
