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Satay Tofu

Delicious, simple and flavoursome tofu dish, packed with protein and calories from the peanut butter.

565 kcal, 35.2g protein per serving

Serves: 4
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Vegan


  • 800g/1lb 12 oz tofu, drained and cut into 2cm (scant 1 inch) cubes
  • Cornflour for dust
  • 100ml/generous ⅙ pint rapeseed oil
  • 128g/4½ oz salted peanut butter
  • 30-45ml/2-3 tbsp soy sauce
  • 1-2 tbsp maple syrup (or other sweetener of choice)
  • ½-1 tsp chilli flakes
  • 3 tbsp lime juice
  • 60ml/4 tbsp water (to thin)


  1. Spread the tofu cubes on a large plate or shallow bowl and dust with cornflour, shaking and turning them to coat.
  2. Add the oil to a deep frying pan or wok and heat over a medium flame. Prepare some kitchen roll on a plate.
  3. Shake off the excess cornflour from the tofu cubes and add the tofu to the pan/wok once the oil is hot.
  4. Fry until golden and crisp before transferring to the kitchen roll lined plate.

For the satay sauce

  1. Add all the remaining ingredients to a large mixing bowl and whisk to combine. You could also use and electric hand blender. Add more water if it is too thick.
  2. Add a saucepan and gently heat. You could also serve cold.
  3. Serve over the crispy tofu with an Asian style salad or stir-fry veg.


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