Crunchy tofu satay salad

This has become one of my absolute midweek staples, not just because it’s delicious, but because it works just as well the next day. Anything that still tastes amazing straight out of a Tupperware at lunchtime is a big win on busy weeks. It’s such a hit in our house that my husband often requests it, which makes it even easier to put on repeat. The best part is you can prepare it in advance, so when life gets hectic, you’ve already got dinner ready.

Serves 2 (double the recipe if you want enough for lunch the following day)

20 minutes prep

20 minutes cooking

Cooking and prep can happen at the same time if you are looking to reduce the time you’re in the kitchen.

Ingredients

For the tofu

1 block of tofu

Cornflour

Oil of choice (I like sesame or coconut)

1 tbsp soy sauce (optional)

For the salad

½ pepper - your choice of colour

1 cup of edamame beans

½ cucumber

1 medium carrot

4  radishes

Handful of bean sprouts

1 spring onions

½ avocado (optional)

For the dressing

2 tbsp crunchy peanut butter

1.5 tbsp soy sauce

1 tbsp rice vinegar or lime juice

1 tsp maple syrup (use 2 tsp if you prefer it sweeter)

½ thumb of grated ginger

1 garlic clove

½ tsp cayenne pepper (more if you want it spicy)

1-2 tbsp water

Method

For the tofu

1. If your tofu needs pressing do this before starting

2. Cut your tofu into 1 inch cubes

3. Cover them in cornflour

4. Heat your oil in a frying pan

5. Once at the medium-high temperature, add the tofu. You want it to sizzle, but not burn

6. Set a timer for 3 minutes and leave the tofu to fry

7. Once the timer goes, rotate the tofu onto another side and repeat step 6

8. Repeat steps 6 & 7 until all sides have been fried

9. If using soy sauce, pour it into the pan and stir it around quickly, coating the tofu. It should all get soaked up and stick to the tofu.

For the dressing

1. Finely chop the ginger and garlic

2. Add these to a bowl, jar or jug - whatever you find easiest to mix in

3. Add the remaining ingredients and stir until you have a well mixed paste. 

4. Gradually add water to loosen, until you have the desired thickness. I like the sauce to be thick enough that it slowly runs off a spoon (similar to honey).

For the salad

1. Put a large mixing bowl close to your chopping board and add the edamame and bean sprouts

2. Chop the remaining salad items into small sticks - this can take time, so speed yourself up and use a processor or mandoline if you have one.

3. Combine all the salad ingredients into the bowl and mix well.

Cooking notes

1. Do not feel limited to these salad items, use whatever you’d like. Think of the recipe as a base you can build on - almost anything you enjoy will work well in this salad. I often serve it on a bed of spinach or watercress or add in raw mushrooms. The joy of cooking is in experimenting and finding what makes it a staple for you too.

2. Have fun with the sauce ingredients and don’t be afraid to experiment. I’ll admit, I have a bit of an obsession with soy sauce and often add an extra splash if I feel like it needs more depth. The same goes for spice, some days I’m craving a kick, other times I keep it gentle. I’m also heavy handed with ginger simply because I love the warmth it brings. Play around with the flavours you enjoy most; chances are, you’ll end up loving your sauce even more when it reflects your own taste.
   

Meat version: Coated salmon bites

Tofu makes a great alternative to many different meats, especially white meat and fish. In this recipe, I’m using salmon as the example, but whether you’re cooking with fish, chicken or another protein, the method stays the same, just tweak the cooking time to suit your choice.

The following ingredients and method is for the salmon addition only. Everything else above stays the same for the salad and dressing.

Ingredients

1 salmon fillet (skin removed)

Corn flour
Oil of choice (I like sesame or coconut)

1 tbsp soy sauce (optional)

Method

1. Cut the salmon into 1 inch pieces

2. Coat in cornflour

3. Heat your oil of choice to a medium-high heat

4. Add the salmon. It should sizzle, but not burn

5. Set a timer for 3 minutes and don’t stir the salmon

6. When the timer goes off, turn the salmon over and repeat step 5

7. Continue rotating the salmon until it is cooked through

8. If using, add the soy sauce and stir quickly to coat the salmon

Cooking them side by side

Option 1: Use one pan and do the tofu first and then the salmon following the above steps

Option 2: Use two pans and cook at the same time

1. Prep the tofu (vegan version steps 1-4

   a. If your tofu needs pressing do this before starting

   b. Cut your tofu into 1 inch cubes

   c. Cover them in cornflour

   d. Heat your oil in a frying pan

2. Prep the salmon (salmon version steps 1-4)

   a. Cut your salmon into 1 inch pieces

   b. Coat in cornflour

   c. Heat your oil of choice to a medium-high heat

   d. Add the salmon. It should sizzle, but not burn

3. Add the tofu and salmon to the respective pans and follow the remaining steps

   a. Both should sizzle, but not burn

   b. Set a timer for 3 minutes and don’t stir 

   c. When the timer goes off, turn the salmon and tofu over and repeat step 3b

   d. Continue rotating the salmon until it is cooked through and the tofu until all sides have been browned and crisped

   e. If using, add the soy sauce and stir quickly to coat the salmon and tofu

Serving ideas:

I usually enjoy this dish just as it is, but on days when I want something a little more substantial, I’ll serve it over rice noodles or on top of a bowl of fluffy rice. It’s a simple addition that turns it from a light salad into a more satisfying, complete meal.