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Sticky Satay Tofu with Quinoa, Edamame, Carrots & Kale

Sticky Satay Tofu with Quinoa, Edamame, Carrots & Kale

The Balanced Kitchen
Prep Time 15 mins
Cook Time 15 mins
marinating time 15 mins
Total Time 30 mins
Servings 2 people

Ingredients
  

Satay sauce

  • 1 tbsp toasted sesame oil
  • 2 cloves garlic minced
  • 2 tbsp tamari
  • 3 tbsp peanut butter
  • 1 tbsp pure Maple syrup
  • 1-2 tsp Sriracha hot chili sauce depending on how spicy you like it

Other ingredients

  • 1 block firm tofu pressed and drained

Optional ingredients - use what is available or in season

  • 1 cup edamame beans cooked as per packet instructions
  • 1 carrot grated
  • 1/2 red onion sliced
  • 1 handful kale leaves blanched
  • 1 sweet red pepper washed, chopped

Instructions
 

  • Begin by pressing and draining the tofu, then cut the tofu into bite-sized cubes.
  • Next, make the satay sauce by combing all of the ingredients into a bowl and stir together well.
  • Add the tofu to the bowl and cover the tofu with the sauce, ensuring an even coverage.  Leave to marinate for about 15 mins.
  • Preheat the oven to 180 degrees C.
  • Place the marinated tofu on a baking sheet and bake in the oven for 15 mins.
  • While the tofu is baking, cook the quinoa as per packet instructions (cover with water, bring to the boil, simmer for about 15 mins until cooked).
  • Serve the quinoa and baked tofu with you choice of vegetables and salad.
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