Satay Tofu Skewers with Garlic & Ginger Pak Choi

INGREDIENTS:

This recipe makes 2 Servings

  • 3 tbsp smooth peanut butter
  • 1 tsp light soy sauce
  • pinch of chilli flakes
  • 1 lime, 1/2 juiced, 1/2 cut into wedges
  • 200g firm tofu (see tip, below), cut into chunks
  • 1 tbsp rapeseed oil
  • 1 garlic clove, sliced
  • small piece of ginger, sliced
  • 200g pak choi, leaves separated

METHOD:

  • Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, then thread onto four skewers and put on a baking tray.
  • Heat the grill to its highest setting. Grill the tofu for 4 mins on each side until nicely browned and crisp. Meanwhile, heat the oil in a frying pan or wok. Add the garlic and ginger and sizzle for 1 min or so, then tip in the pak choi and cook for about 3 mins until wilted.
  • Divide the pak choi and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.