What are the main ingredients in Tofu Satay Toss-Up?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Tofu Satay Toss-Up?

Calories: 742, Carbs: 88 grams, Fat: grams, Protein: 31.4 grams, Sugar: 15 grams, Salt: 1142 grams

How do I prepare Tofu Satay Toss-Up?

TOASTED PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ODE TO AN ONION: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until browned and softening, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside. STEAMY BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. TOFU-RIFIC!: When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel. PEANUT SAUCE: Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Season and set aside. TOSS IT ALL TOGETHER: To the bowl of bulgur wheat, toss through the fried onion, the carrot matchsticks, and the rinsed green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed. GET READY FOR DINNER: Dish up the tantalising Thai salad. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted peanuts. Serve any remaining marinade on the side. OH MY, MY, MARINADE!: In a shallow bowl, combine the Thai tofu marinade, 1⁄2 the lemon juice, 30ml of sweetener, and 1⁄2 the grated ginger. Pat the tofu dry with paper towel and cut into bite-sized cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes.

What should be prepared from my kitchen to make Tofu Satay Toss-Up?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Tofu Satay Toss-Up

This showstopper is easy and packs a flavour punch! Warm bulgur wheat, leafy greens, and fried onions are tossed in a rich Thai dressing of peanut butter, ginger, lemon, soy sauce & sesame oil. Topped with juicy marinated tofu and toasted peanuts.

Tofu Satay Toss-Up

with peanuts, bulgur wheat & creamy satay sauce

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Carrot
Fresh Ginger
Lemon Juice
Non-GMO Tofu
Onion
Onions
Peanut Butter
Peanuts
Salad Leaves
Thai Tofu Marinade

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, 1⁄2 the lemon juice, 15ml of sweetener, and 1⁄2 the grated ginger. Pat the tofu dry with paper towel and cut into bite-sized cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes.
TOASTED PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ODE TO AN ONION
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until browned and softening, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel.
PEANUT SAUCE
Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Season and set aside.
TOSS IT ALL TOGETHER
To the bowl of bulgur wheat, toss through the fried onion, the carrot matchsticks, and the rinsed green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed.
GET READY FOR DINNER
Dish up the tantalising Thai salad. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted peanuts. Serve any remaining marinade on the side.

Thai Tofu Marinade - 70ml
Lemon Juice - 15ml
Fresh Ginger - 10g
Non-GMO Tofu - 110g
Peanuts - 10g
Onion - 1
Bulgur Wheat - 75ml
Peanut Butter - 20ml
Carrot - 120g
Salad Leaves - 20g

Download the Recipe

Serves 2

OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, 1⁄2 the lemon juice, 30ml of sweetener, and 1⁄2 the grated ginger. Pat the tofu dry with paper towel and cut into bite-sized cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes.
TOASTED PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ODE TO AN ONION
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until browned and softening, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel.
PEANUT SAUCE
Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Season and set aside.
TOSS IT ALL TOGETHER
To the bowl of bulgur wheat, toss through the fried onion, the carrot matchsticks, and the rinsed green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed.
GET READY FOR DINNER
Dish up the tantalising Thai salad. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted peanuts. Serve any remaining marinade on the side.

Thai Tofu Marinade - 140ml
Lemon Juice - 30ml
Fresh Ginger - 20g
Non-GMO Tofu - 220g
Peanuts - 20g
Onion - 1
Bulgur Wheat - 150ml
Peanut Butter - 40ml
Carrot - 240g
Salad Leaves - 40g

Download the Recipe

Serves 3

OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, 1⁄2 the lemon juice, 45ml of sweetener, and 1⁄2 the grated ginger. Pat the tofu dry with paper towel and cut into bite-sized cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes.
TOASTED PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ODE TO AN ONION
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until browned and softening, 7-10 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel.
PEANUT SAUCE
Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Season and set aside.
TOSS IT ALL TOGETHER
To the bowl of bulgur wheat, toss through the fried onion, the carrot matchsticks, and the rinsed green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed.
GET READY FOR DINNER
Dish up the tantalising Thai salad. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted peanuts. Serve any remaining marinade on the side.

Thai Tofu Marinade - 210ml
Lemon Juice - 45ml
Fresh Ginger - 30g
Non-GMO Tofu - 330g
Peanuts - 30g
Onions - 2
Bulgur Wheat - 225ml
Peanut Butter - 60ml
Carrot - 360g
Salad Leaves - 60g

Download the Recipe

Serves 4

OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, 1⁄2 the lemon juice, 60ml of sweetener, and 1⁄2 the grated ginger. Pat the tofu dry with paper towel and cut into bite-sized cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes.
TOASTED PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ODE TO AN ONION
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until browned and softening, 7-10 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel.
PEANUT SAUCE
Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Season and set aside.
TOSS IT ALL TOGETHER
To the bowl of bulgur wheat, toss through the fried onion, the carrot matchsticks, and the rinsed green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed.
GET READY FOR DINNER
Dish up the tantalising Thai salad. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted peanuts. Serve any remaining marinade on the side.