Hi everyone! For some reason my scheduled post didn’t go ahead yesterday and as I had a pretty full on day, (I’ve just started a new job) I never had the chance to get on my computer. Nonetheless, welcome to another Foodie Friday – on Saturday.
So this recipe will probably create a bit of a frenzy amongst my friends because any of them will tell you that this is my signature dish so I’m slightly reluctant to even give away my secret. I’ve had many a dinner party where this satay sauce is the centrepiece and everyone loves it. It includes some of my absolute favourite flavours: coriander, chilli, peanut, ginger and lime. (NB as I proof this I am currently wolfing down a pack of dry roasted peanuts) I know I promised some healthy and low-fat recipes and so far I’ve given you a lasagne and this recipe, which includes an entire tub of peanut butter, but they were too good not to share and nuts are good fat!
This recipe is loosely based on a Jamie Oliver 20 minute meal recipe from a recipe book we had years ago but, as the years have gone by, I’ve tweaked it to make it my own and, obviously, I have turned it vegetarian too! You can make this with Quorn chicken (or real chicken) if you’re a bit apprehensive about tofu. If you’re using Quorn chicken you don’t really need to alter this recipe at all. If you want to unveggify the recipe and are trying it with real chicken breasts, you’ll need to adjust the cooking times to make sure the chicken is properly cooked! But I do recommend trying tofu because it’s not as scary as you think.
This recipe serves about 4 people and it only takes about thirty minutes to throw together. It’s super easy because the bulk of it is just chucking ingredients into a food processor without much prep but it’ll still really impress your guests.
Also, as a final note, this seems very obvious but just to make it clear: this is not suitable for anyone with nut allergies! Sorry!
340g Jar of Crunchy Peanut Butter
Fresh Coriander (untouched for the sauce, a little roughly chopped for garnishing)
2 Red Chillis (1 left whole for the sauce, 1 deseeded and finely chopped for the noodles)
2 Cloves of Garlic (peeled but left whole)
2 Limes (1 for the sauce and 1 for the noodles – I had an extra for decorative purposes)
Dark Soy Sauce
2cm Cube of Fresh Ginger (peeled and roughly chopped)
400g Firm Tofu
1 Yellow Pepper (deseeded and thinly sliced)
Some Plain Flour
1 Large Egg
Breadcrumbs (enough to cover the tofu)
Dried Egg Noodles (1 nest per person)
50g Dry Roasted Peanuts (bashed into a rough crumb)
Salt and Pepper
Spring Onions (optional/chopped for garnish)
- Prepare your satay sauce by placing the peanut butter, a large handful of coriander (stalks included), 1 red chilli (take the stalk off and cut in half but don’t worry about deseeding or chopping since it’s all getting blitzed anyway), 2 whole garlic cloves, a glug of soy sauce (about 3 tbsp) and roughly chopped ginger into a food processor/blender. Finely grate the skin of 1 lime into the food processor, half it then squeeze all of the juice into the mixture. Add 200ml of water.
- Blend into a smooth paste/sauce. Check consistency. It should be thick and spoonable – more like a dip than a sauce. But if it’s too thick, add a little extra water but do this a tiny bit at a time to make sure you don’t end up with a watery mess. You can also add a little more soy sauce to loosen it up too depending on your tastes. This sauce is eaten cold so spoon into a serving bowl, garnish and set aside. Also try not to eat it all while you’re cooking.
- Wrap your firm tofu in a clean dish towel and place something heavy like a cook book or frying pan on top to squeeze out any excess water then cut into bite sized chunks.
- Whisk together the egg into a bowl, pour a little flour into another small bowl and spread the breadcrumbs over a plate (grind salt and pepper into the breadcrumbs and mix through).
- Roll the tofu in the flour to lightly coat it. Dip each piece into the egg and cover with breadcrumbs before setting aside and repeating this process (flour, egg, breadcrumbs) so that every piece is completely coated.
- Heat a glug of sesame oil in a large non-stick frying pan on a high heat.
- While it’s heating up, boil a saucepan of water and cook noodles according the pack instructions. They usually only take about 5 minutes to cook.
- While the noodles cook, fry the tofu, turning over to make sure each side is golden and crunchy. Once browned, turn the heat off completely so the tofu doesn’t burn, add your peppers and leave to cook on the residual heat, stirring occasionally.
- Drain the noodles and put back into the dry saucepan. Throw in a few splashes of soy sauce (to suit your preference), a tiny drizzle of sesame oil, the bashed peanuts, the finely chopped chilli and squeeze in the juice of the 2nd lime. Mix together, serve in a sharing bowl and garnish with a little chopped coriander and spring onions on top.
- Serve the crispy tofu on a plate with the peanut sauce and noodles. Enjoy!
If you have a go at making this recipe, send me your pictures and comments and I’ll feature them on my blog.