Tofu Satay Zoodle Salad



I’ve always been quite reserved when making Tofu dishes but I really surprised myself with this recipe… I like my tofu crispy-crunchy and full of flavour and I think I have finally mastered the technique!

Satay sauce is one of my favourite Asian dishes and this combined with crispy nuggets of tofu and fresh zucchini and carrot noodles worked perfectly! A healthy, vegan alternative to a not so healthy takeaway favourite!


1 pack of firm tofu (I like cauldron original)
3 tablespoons soy sauce
1 teaspoon turmeric
1 small red onion
2 fresh red chillies
1 clove of garlic
1 lime
2 tablespoon crunchy or smooth peanut butter
½ to 1 tin of coconut milk
1 zucchini / courgette
1 large carrot
Salt and Pepper
Fresh coriander

Prepare the tofu:

1. Drain the tofu and press. This will give it extra firmness. I normally place my tofu block in a large colander, place the tofu box on top and sit a heavy tin for 30 minutes – 1 hour. (Other methods include wrapping your tofu block in kitchen paper with heavy books on top.)
2. In a bowl mix together 2 tablespoons of the soy sauce with the turmeric
3. Slice the tofu into 1 inch cubes and add to the soy and turmeric marinade, cover and refrigerate for 30 minutes – 1 hour


1. Heat 1 tablespoon of oil in a pan
2. Finely chop the onion and sauté until soft
3. Finely chop 1 red chilli and the garlic and add to the onion
4. Add the peanut butter, juice of ½ lime, 1 tablespoon soy sauce and ½ tin of coconut milk and stir
5. Simmer for 5-10 minutes, adding more coconut milk to desired consistency
6. While the sauce is simmering, heat 1 tablespoon of oil in a separate pan
7. Discard the marinade and cook the tofu on a medium heat, gently turning every 2 minutes to brown each side
8. Spoon half the satay sauce onto the tofu and fry until browned again
9. Spiralise the courgette and carrot
10. Season the Zoodles with salt, pepper, a small amount of oil and toss
11. Flash fry the Zoodles to soften and warm through
12. Top with the satay tofu
13. Serve extra satay sauce on the side
14. Top with the leftover fresh chilli, fresh coriander and lime wedges

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