This showstopper is easy, nutritious, and packs a flavour punch! Warm quinoa, peas, leafy greens, and crunchy slaw are tossed in a rich Thai dressing of peanut butter, ginger, lime, tamari, maple syrup, and sesame oil. Topped with juicy marinated tofu and toasted peanuts.
Crunchy Thai Satay Toss-Up
Crunchy Thai Satay Toss-Up
with tamari-marinated tofu, red quinoa & creamy satay sauce
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Fresh Ginger
- Green Leaves
- Lime
- Limes
- Non-GMF Tofu
- Non-GMO Tofu
- Peanuts
- Peas
- Red Quinoa
- Shredded Cabbage & Julienne Carrot
- Spring Onion
- Spring Onions
- Story Time Sugar-free Peanut Butter
- Thai Tofu Marinade
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Salt & Pepper
- Paper Towel
OH MY, MY, MARINADE!
Place the Thai tofu marinade in a shallow bowl and mix in ½ of the lime zest and ½ of the grated ginger. Pat the tofu dry with paper towel and cut into cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes. Place a nonstick pan over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Toss through the peas, cover with a lid, and allow to stand off the heat for at least 5 minutes.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side, reserving the marinade in the bowl. On completion, it should be crispy and golden, so make sure to fry it on all sides! Remove from the pan and set aside to drain on some paper towel. Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Set aside for serving.
TOSS IT ALL TOGETHER
When the quinoa and peas are ready, transfer to a salad bowl with the cabbage and carrot, white spring onion slices, and rinsed green leaves. Add in the lime juice to taste, the remaining zest and ginger, and some seasoning. Gently toss for a full minute until evenly distributed.
GET READY FOR DINNER
Dish up a pile of tantalising Thai salad. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of chopped, toasted peanuts, green spring onion slices, and any remaining lime wedges. Serve any remaining marinade on the side for extra sauce if you’d like. What a breeze!
Thai Tofu Marinade - 100ml
Lime - 1
Fresh Ginger - 10g
Non-GMO Tofu - 110g
Peanuts - 15g
Red Quinoa - 75ml
Peas - 40g
Story Time Sugar-free Peanut Butter - 20ml
Shredded Cabbage & Julienne Carrot - 100g
Spring Onion - 1
Green Leaves - 40g
OH MY, MY, MARINADE!
Place the Thai tofu marinade in a shallow bowl and mix in ½ of the lime zest and ½ of the grated ginger. Pat the tofu dry with paper towel and cut into cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes. Place a nonstick pan over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Toss through the peas, cover with a lid, and allow to stand off the heat for at least 5 minutes.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side, reserving the marinade in the bowl. On completion, it should be crispy and golden, so make sure to fry it on all sides! Remove from the pan and set aside to drain on some paper towel. Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Set aside for serving.
TOSS IT ALL TOGETHER
When the quinoa and peas are ready, transfer to a salad bowl with the cabbage and carrot, white spring onion slices, and rinsed green leaves. Add in the lime juice to taste, the remaining zest and ginger, and some seasoning. Gently toss for a full minute until evenly distributed.
GET READY FOR DINNER
Dish up a pile of tantalising Thai salad. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of chopped, toasted peanuts, green spring onion slices, and any remaining lime wedges. Serve any remaining marinade on the side for extra sauce if you’d like. What a breeze!
Thai Tofu Marinade - 200ml
Lime - 1
Fresh Ginger - 20g
Non-GMO Tofu - 220g
Peanuts - 30g
Red Quinoa - 150ml
Peas - 80g
Story Time Sugar-free Peanut Butter - 40ml
Shredded Cabbage & Julienne Carrot - 200g
Spring Onions - 2
Green Leaves - 80g
OH MY, MY, MARINADE!
Place the Thai tofu marinade in a large, shallow bowl and mix in ½ of the lime zest and ½ of the grated ginger. Pat the tofu dry with paper towel and cut into cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes. Place a large, nonstick pan over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Toss through the peas, cover with a lid, and allow to stand off the heat for at least 5 minutes.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side, reserving the marinade in the bowl. On completion, it should be crispy and golden, so make sure to fry it on all sides! For the best results, you’ll need to do this step in batches to avoid overcrowding. Remove from the pan and set aside to drain on some paper towel. Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Set aside for serving.
TOSS IT ALL TOGETHER
When the quinoa and peas are ready, transfer to a large salad bowl with the cabbage and carrot, white spring onion slices, and rinsed green leaves. Add in the lime juice to taste, the remaining zest and ginger, and some seasoning. Gently toss for a full minute until evenly distributed.
GET READY FOR DINNER
Dish up a pile of tantalising Thai salad. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of chopped, toasted peanuts, green spring onion slices, and any remaining lime wedges. Serve any remaining marinade on the side for extra sauce if you’d like. What a breeze!
Thai Tofu Marinade - 285ml
Limes - 2
Fresh Ginger - 30g
Non-GMF Tofu - 330g
Peanuts - 45g
Red Quinoa - 225ml
Peas - 120g
Story Time Sugar-free Peanut Butter - 60ml
Shredded Cabbage & Julienne Carrot - 300g
Spring Onions - 3
Green Leaves - 120g
OH MY, MY, MARINADE!
Place the Thai tofu marinade in a large, shallow bowl and mix in ½ of the lime zest and ½ of the grated ginger. Pat the tofu dry with paper towel and cut into cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes. Place a large, nonstick pan over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Toss through the peas, cover with a lid, and allow to stand off the heat for at least 5 minutes.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side, reserving the marinade in the bowl. On completion, it should be crispy and golden, so make sure to fry it on all sides! For the best results, you’ll need to do this step in batches to avoid overcrowding. Remove from the pan and set aside to drain on some paper towel. Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Set aside for serving.
TOSS IT ALL TOGETHER
When the quinoa and peas are ready, transfer to a large salad bowl with the cabbage and carrot, white spring onion slices, and rinsed green leaves. Add in the lime juice to taste, the remaining zest and ginger, and some seasoning. Gently toss for a full minute until evenly distributed.
GET READY FOR DINNER
Dish up a pile of tantalising Thai salad. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of chopped, toasted peanuts, green spring onion slices, and any remaining lime wedges. Serve any remaining marinade on the side for extra sauce if you’d like. What a breeze!
Thai Tofu Marinade - 415ml
Limes - 2
Fresh Ginger - 40g
Non-GMO Tofu - 440g
Peanuts - 60g
Red Quinoa - 300ml
Peas - 160g
Story Time Sugar-free Peanut Butter - 80ml
Shredded Cabbage & Julienne Carrot - 400g
Spring Onions - 4
Green Leaves - 160g
Woolies Products in this dish
