Tofu Satay Skewers with Vermicelli Salad

Tofu Satay Skewers with Vermicelli Salad

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 29, 2015.
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A classic satay dish with a delicious veggie twist.

Ingredients

TOFU MARINADE

  • 300g firm tofu
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon finely grated ginger
  • 6 bamboo skewers, soaked in water for at least 10 minutes

SATAY SAUCE

  • 3/4 red onion, finely diced
  • 1 clove garlic, minced
  • 1 tablespoon finely diced lemongrass, (tough outer layer removed first)
  • 30g smooth peanut butter
  • 2 tablespoons chopped peanuts
  • 1 teaspoon brown sugar
  • 2 teaspoons sweet chilli sauce
  • 2 teaspoons soy sauce
  • 1/2 cup coconut milk
  • Juice of 1 lemon

VERMICELLI SALAD

  • 100g mung bean vermicelli
  • 1 capsicum, core and seeds removed and thinly sliced
  • 1/2 telegraph cucumber, halved lengthways, thinly sliced on angle
  • 2 baby radishes, ends trimmed and grated or cut into thin matchsticks
  • 1/4 red onion, thinly sliced

DRESSING

  • Juice of 1/2 a lemon
  • 2 teaspoons soy sauce
  • 2 teaspoons sweet chilli sauce
  • 2 teaspoons oil

TO SERVE

  • 1/2 bag mesclun salad
  • 2 tablespoons chopped peanuts
  • 2 tablespoons coriander leaves, torn

Steps

  1. a full kettle to the boil.
  2. Pat tofu dry with paper towels and dice into 12 even pieces. Combine with remaining tofu marinade ingredients (except skewers), toss to coat.
  3. Heat a drizzle of oil in a pot on low to medium heat. Cook onion for 3 minutes, until soft. Add garlic and lemongrass, cook a further 2 minutes. Add all remaining satay sauce ingredients (except for lemon juice), stir well. Bring to a simmer, reduce heat to low and simmer for 2–3 minutes, until thickened. Stir through lemon juice, season to taste with soy sauce.
  4. In a heat-proof bowl, pour boiling water over vermicelli noodles and soak for 4 minutes. Drain, rinse with cold water, return to bowl and snip in a few places with scissors. In a bowl, mix all dressing ingredients together and toss through vermicelli. Add capsicum, cucumber, radishes and onion and combine. Season to taste with salt and pepper.
  5. Thread 2 pieces of tofu onto each skewer. Reserve excess marinade. Heat a drizzle of oil in a fry-pan on low heat. Cook tofu for 30–60 seconds each side. Remove from pan, drizzle over reserved marinade.
  6. Place mesclun on a large platter, top with vermicelli salad. Place tofu skewers on top, sprinkle with peanuts, drizzle satay sauce and garnish with coriander.

Nutritional Information

Energy 2601 kj
622 kcal
Protein 21.6g
Carbohydrate 55.2g
Fat 33.9g