Satay tofu

Tofu is a great vehicle for additional flavour and takes a strong marinade well.

SERVES 4

PREPARATION TIME 20 minutes, plus marinating

COOKING TIME about 25 minutes

25ml soy sauce

1tbsp agave nectar 2.5cm piece fresh root ginger, grated

About 275g block firm tofu 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 bread

FOR THE SATAY SAUCE

75g crunchy peanut butter 2tbsp sweet chilli sauce 1tbsp soy sauce

75ml coconut milk

1 In a medium non-metallic bowl, mix together the soy, agave nectar and ginger. Cut the tofu into 4 equal slices and add to the mix, turning to coat. Chill for at least 20min (up to 3hr).

2 Put the oil, garlic, mushrooms and pak choi, along with salt and freshly ground black pepper, into a large bowl. Mix together until thoroughly combined.

3 Heat a large griddle pan, frying pan or barbecue over medium-high heat. Lift the mushrooms out of the bowl and cook for about 10min, 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 Cook the pak choi on the griddle, frying pan or barbecue until charred and tender, about 4min per side. Set aside with the mushrooms and re-cover with foil.

6 Finally, brush the griddle, frying pan or barbecue well with oil, otherwise the tofu will stick. Lift the tofu out of the marinade and griddle for 5min, turning halfway, or until golden and piping hot. Set aside and toast the bread over the heat, if you like.

7 Serve the tofu, mushrooms and pak choi in the toasted bread with a spoonful of the satay sauce (thinned down, if necessary).

‘A SPICY VEGAN TREAT PACKED WITH FRESH FLAVOURS’