Peanut-Satay Tofu Salad [Vegan & Gluten-Free]
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Prep Time: 20 minutes
Cook Time: 5-10 minutes
Servings: 2 people
Prep Time
20 minutes
Cooking Time
5-10 minutes
people 2


  • Peanut-Satay Slaw
  • 2 medium carrots (peeled and juilenned)
  • 1 medium spring onion (sliced diagonally)
  • 1 cup bean sprouts
  • 1 cup chinese cabbage (wombok) (sliced thinly)
  • 150 g firm tofu (cut into bite-sized cubes or rectangles)
  • 2 standard wooden skewers (soaked in water)
  • Cheat's Peanut Satay Sauce
  • 1/2 cup natural peanut butter
  • 1/3 tbs coconut milk
  • 1/4 tsp sesame oil
  • 2 tbs lime juice
  • 1-2 tbs soy sauce
  • 1 tbs palm (or light brown) sugar
  • Garnish
  • handful peanuts (toasted)
  • peanut oil (for frying)
  1. To make the Cheat's Peanut Satay Sauce mix all the ingredients together, stirring until smooth.
  2. Toss all slaw ingredients together (except the tofu and wooden skewers) and mix with two tablespoos of the Cheat's Peanut Satay Sauce.
  3. Mix the tofu in carefully with Cheat's Peanut Satay Sauce (sauce texture may be thick like a paste, depending on how much fat is in your coconut milk). Skewer the tofu onto bamboo skewers.
  4. Lightly heat a BBQ grill hotplate (or non-stick frypan) with a bit of peanut oil and quickly fry the peanuts until a deep brown. Remove and set aside
  5. Baste (spread) any additional satay sauce over the tofu. Place a bit more peanut oil on the hotplate and fry - not moving the tofu until ready to turn, then turning carefully and cooking the other side until fryed and crispy.
  6. Divide slaw among bowls top with a tofu skewer and garnish with the toasted peanuts.

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