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Tofoo Satay

  • Serves: 2 people
  • Prep: 5 mins
  • Cooking: 25 mins
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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

  1. 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.
  2. 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).
  3. Serve your satay Tofoo with cucumber ribbons, lime wedges and a sprinkle of coriander and extra sauce for dipping!
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