The other night I was putting my food together for the following day at work. Breakfast of overnight oats with peanut butter and a side of pineapple… Mmmm peanut butter and pineapple, now that looked like a delicious combination, why haven’t I thought of this before?
So I decided to use these 2 ingredients to make Spicy Satay Tofu + Grilled Pineapple Stir Fry for dinner. This recipe will feed 2, or in my case 1 dinner, with leftovers for lunch at work tomorrow.
What you’ll need :
For the satay tofu:
- A block of firm tofu – I used Cauldron’s Original Tofu – cut in to 6 – 8 equal sized pieces
- 200ml vegan vegetable stock – Bouillon or Kallo are good
- 2tbs 100% peanut butter – I like Meridian‘s, currently buy 1 get 1 half price in Holland & Barrett
- 1tbs low sodium soy sauce, or tamari for gluten free
- 1tsp coconut oil for frying
- 1tbs sesame seeds
- Fresh red chilli slices to garnish
Use a 2 serving mixture of your fave veggies for the stir fry. I used:
- Red onion
- Sugarsnap peas
- Flower sprouts – these are new to me but are a type of Brussels sprout with a more subtle flavour, with double the amount of vitamin B6 and vitamin C than standard Brussels sprouts
- Bamboo shoots
All lightly fried so still crisp, in a little coconut oil with plenty of fresh red chilli, garlic and ginger.
For the noodles:
- 1/2 courgette spiralized in to courgetti
- 1 packet Bare Naked Foods Noodles – have you seen/used these noodles before? I don’t often eat noodles unless they’re made from veggies, but these are a no brainer : gluten, fat & sugar free, low in calories & carbs, veggie & vegan friendly, no added preservatives or colours, high in fibre, I’d recommend
- 1tsp sesame oil for flavour
+ 4 slices of pineapple
And here’s what you do :
- Melt coconut oil in a large non-stick frying pan, add tofu slices and fry until crisp on one side. Turn over – at this point I like to add a little extra soy sauce, but that’s purely my preference, not a necessity – and continue to fry on the second side.
- In the meantime make up your peanut satay sauce by mixing all the ingredients together. Once second side of tofu is nice and crisp, add your spicy peanut satay sauce to the pan and simmer. This will allow the tofu to absorb some of the satay flavours and for the sauce to reduce.
- Whilst your satay tofu is simmering, heat a little more coconut oil in a wok and stir fry all your veggies. I like my stir fries crunchy so I only cook my veg for a few minutes, until they’ve ever so slightly softened up. Once cooked to your liking, turn off the heat from under your wok, it’s residual heat will keep your stir fry hot.
- Now throw you zoodles + choice of noodles in another pan and warm through. This will only take about 3-4 minutes. Once done add the sesame oil.
- Finally, griddle your pineapple slices on each side. I use a griddle pan for this, but you can use a frying pan, grill, or even BBQ, it’s up to you. I particularly like the striped effect you get when you griddle or BBQ.
- The only thing left to do is sprinkle sesame seeds on your tofu, then plate up and serve. I like to use the zoodle/noodle combo as a base, with veggie stir fry on next, followed by pineapple and lastly the tofu on top, garnished with freshly sliced red chilli.