Satay tofu

Satay tofu


  • 500g firm tofu
  • 150g spinach, washed and dried
  • 100g Swiss brown mushrooms
  • 1 bunch of asparagus
  • Juice from half lemon
  • 2tbsp satay sauce
  • 200g soba noodles
  • 1tbsp extra virgin olive oil



  • Cook soba noodles in boiling water for 4 minutes, or until al dente and set aside
  • Blanch asparagus in a pot of boiling water for 1-2 minutes and drain and set aside
  • Heat frying pan and add olive oil
  • Slice mushrooms and sauté on medium heat for 1 minute
  • Cut tofu into small blocks (1cm x 1cm) and sauté in a pan until golden
  • Add satay sauce to ingredients and mix together
  • Wash and dry spinach and add to mix
  • Prior to serving add lemon juice, asparagus and soba noodles

Serves 4


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