Satay Tofu

Tofu is a great vehicle for additional flavour and takes a strong marinade well. The garlic pak choi gives freshness and the griddled mushroom adds bite. A satisfying burger for all!

Hands-on time 20min, plus marinating. Cooking time about 25min. Serves 4

◆ 25ml (1fl oz) soy sauce

◆ 1tbsp agave nectar

◆ 2.5cm (1in) piece fresh root ginger, grated

◆ About 275g (10oz) block firm tofu, we used The Tofoo Co Naked Organic Extra Firm 280g, see GH Tip

◆ 1½tbsp olive oil, plus

extra to brush

◆ 1 garlic clove,

crushed

◆ 8 Portabellini mushrooms, or 4 medium Portobello mushrooms

◆ 120g pack baby pak choi, heads halved lengthways

◆ 8 small slices vegan bread, we used Crosta & Mollica Farina Pugliese for the satay sauce

◆ 75g (3oz) peanut butter, we used crunchy

◆ 2tbsp sweet chilli sauce

◆ 1tbsp soy sauce

◆ 75ml (3fl oz) coconut milk

1 In a medium nonmetallic bowl mix soy, agave nectar and ginger. Cut tofu into 4 equal slices and add to the mix, turning to coat. Chill in marinade for 20min-3hr. 2 Put the oil, garlic, mushrooms, pak choi

and some seasoning into a large bowl. Mix to coat (using hands is easiest). 3 Heat a large griddle pan/pan/barbecue over medium-high heat. Lift the mushrooms out of the marinade and cook for about 10min or until tender, turning occasionally and pressing down with a spatula to flatten slightly. Set aside on a plate and cover with foil to keep warm. 4 Meanwhile, make the satay sauce. Heat all the ingredients in a small pan, stirring occasionally, until combined and slightly thickened. Set aside. 5 Next, cook the pak choi on the griddle/pan/ barbecue until charred and tender, about 4min per side. Set aside with the mushrooms and re-cover with foil. 6 Finally, brush griddle/ pan/barbecue well with oil (or the tofu will stick). Lift tofu out of the marinade and griddle for 5min, turning halfway, or until golden and piping hot. Set aside and briefly toast the bread over the heat, if you like. 7 Serve tofu, mushrooms and pak choi in the toasted bread with a dollop of the satay sauce (thinned down, if needed). PER SERVING 424cals, 20g protein, 22g fat (6g saturates), 35g carbs (11g total sugars), 4g fibre