Satay Tofu


  • 2 x tsp sesame oil
  • 1 x onion, diced
  • 2 x garlic cloves, crushed
  • 600g Tofu
  • 4-6 cups of mixed vegetables (broccoli, capsicum, snow peas, boy choy, mushrooms, zucchini, carrot, etc)
  • 3 x Tbsp (60g) crunchy peanut butter
  • 2 x Tbsp sweet chilli sauce
  • 2 x Tbsp soy sauce
  • 1 x tsp brown sugar
  • 1-2 x tsp curry powder (adjust according to taste)
  • 300mL coconut milk
  • ⅓- ½ cup vegetable stock
  • 1 x tsp coriander, chopped


  • Heat teaspoon of sesame oil in wok over high heat. Add the onion and cook until translucent. Add the garlic and stir for a couple of minutes.
  • Next, add half the tofu and stir fry for 3 – 4 minutes until just cooked. Remove from wok, put aside and cover. Repeat with the remaining oil and tofu
  • Spray wok with spray oil and stir fry the vegetables for 3 minutes.
  • In a jug mix peanut butter, sweet chilli, soy sauce, brown sugar, curry powder, milk and stock until well combined.
  • Return tofu to the wok with the vegetables.
  • Add sauce to the wok, stir to combine. Cook on low heat and simmer for 10 – 15 minutes or until the sauce thickens and tofu is cooked through.
  • Stir through coriander and serve with rice or noodles.

For LCHF adaptation:
Serve with cauli rice instead of rice.