BOSH!’s crispy tofu satay bites
Be the first to rate this recipe
- 280g firm tofu
- 1tbsp Thai 7 spice
- ½tsp ground turmeric
- ½tsp black pepper
- 1tbsp plant-based yogurt alternative
- 4tbsp cornflour
- Low-fat cooking oil spray
- Juice 1 lime
- 1 small clove garlic
- 3tbsp smooth peanut butter or almond butter
- 1tbsp maple syrup
- 1tsp soy sauce
- ½tbsp vegan Thai red curry paste
- 5g coriander leaves, to garnish
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. Press the tofu between 2 clean tea towels on a plate with a weight on top. Leave for 10-15 mins to drain off any liquid.
Carefully rip the tofu into equal bite-sized nuggets. Put in a mixing bowl, add the 7 spice, turmeric and pepper. Toss to coat, add the yogurt and fold to coat. Add 1tbsp of the cornflour, fold again to coat. Repeat, adding 1tbsp at a time.
Transfer the nuggets to the tray. Spritz with 4 sprays of the oil, bake for 25 mins, turning them halfway through – spritz with more oil if too dry.
Meanwhile, make the satay sauce. Put the lime juice and the remaining ingredients (except for the coriander) into a blender with 4tbsp water. Blitz to make a creamy sauce.
Transfer the nuggets to a dish, garnishwith coriander; serve with the satay sauce.