Satay– sfying

TOFU SATAY KEBABS WITH FRESH HERBS & LETTUCE WRAPS

INGREDIENTS

(serves 4)

280g firm tofu; ½ lime; 2 tbsp tamari/ dark soy sauce;

2 tbsp sriracha; 4 tbsp cornflour; 2 tbsp coconut oil

For the satay sauce: 2 tbsp water; 1 lime; 3 tbsp crunchy peanut butter; 1 tbsp soy sauce; 1 tsp sriracha; 1 tsp Chinese vinegar

To serve: 2 limes; 2 heads of little gem lettuce; 4 spring onions; small handful of fresh coriander; small handful of fresh mint; small handful of fresh Thai basil; handful of dry roasted peanuts; 1 fresh red chilli; sea salt

You will need: Medium frying pan on a medium heat; plate lined with kitchen paper; small food processor; mortar and pestle or rolling pin

METHOD:

1. Slice the tofu into 12 fingers and place in a bowl. Squeeze the lime half over it, and sprinkle over the tamari or soy sauce, sriracha and cornflour and toss to coat.

2. Add the coconut oil to the hot frying pan. and fry the tofu fingers on all sides until golden. Remove to drain on the kitchen paper.

3. For the satay sauce: Cut the lime in half and squeeze the juice into the food processor. Add the other ingredients and blitz until smooth. Transfer to a serving bowl.

4. To serve: Cut the limes into small wedges. Separate the lettuce leaves and arrange on a serving plate. Sprinkle with pinch of sea salt and a squeeze of lime from a wedge. Snip the spring onions over the lettuce. Arrange the herbs and lime wedges around the platter.

5. Bash the peanuts in a mortar and pestle or with a rolling pin and put them in a bowl. Put the tofu on a serving plate. Finely chop the chilli and scatter it over the tofu. Let everyone assemble their wraps as they like. Tuck in!