Satay Tofu

This has become one of my handiest go to , easy meal prep recipes lately . I have been prepping this and storing it in the fridge to add to salads, or with roast veg, buddha bowls etc during the week when I am short on time or need to pack lunch and add some protein ! You could also pop it into rice paper rolls. If you’re allergic to peanuts this would also be yummy with almond butter or just remove the nut butter and create more of an asian miso paste. 

Ingredients

1 block tofu

1 thumb ginger finely sliced

2 cloves garlic finely sliced

1 handful fresh chilli

2 tbsp miso

2 tbsp peanut butter

1 tbsp tamari

1 tbsp sesame oil

1 tbsp coconut aminos ( if you have , adds delicious taste)

1 tsp honey ( optional)

1 tbsp sesame seeds for sprinkling

Method 

  1. Preheat oven to 170 degrees
  2. Cut tofu block into small cubes and set aside
  3. In a mixing bowl, place all other ingredients and stir well until thick sauce is created
  4. Dip cubes into sauce and line onto baking tray
  5. Top with any leftover sauce and sesame seeds
  6. Bake for 10 minutes and then flip for another 10
  7. Remove and allow to cool before storing in fridge

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