eCook Meal
Crunchy Thai Satay Toss-Up
with tamari-marinated tofu, red quinoa & creamy satay sauce
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R73.92
for 4 servings · R18.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Red Quinoa
- Thai Tofu Marinade
- Non-GMO Tofu
- Story Time Sugar-free Peanut Butter
- Shredded Cabbage & Julienne Carrot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crunchy Thai Satay Toss-Up?
The preparation time for Crunchy Thai Satay Toss-Up with tamari-marinated tofu, red quinoa & creamy satay sauce is between 20 and 35 minutes.
What is the total time required to make Crunchy Thai Satay Toss-Up with tamari-marinated tofu, red quinoa & creamy satay sauce?
The total time required to make Crunchy Thai Satay Toss-Up with tamari-marinated tofu, red quinoa & creamy satay sauce is between 35 and 50 minutes.
How many servings does Crunchy Thai Satay Toss-Up provide?
4 servings
What are the main ingredients in Crunchy Thai Satay Toss-Up?
Ginger, Green Leaves, Lime, Non-GMF Tofu, Non-GMO Tofu, Pea, Peanuts, Red Quinoa, Shredded Cabbage & Julienne Carrot, Spring Onion, Story Time Sugar-free Peanut Butter, Thai Tofu Marinade
What is the nutritional information of Crunchy Thai Satay Toss-Up?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Crunchy Thai Satay Toss-Up?
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. 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. 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. 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!
What should be prepared from my kitchen to make Crunchy Thai Satay Toss-Up?
Ginger, Green Leaves, Lime, Non-GMF Tofu, Non-GMO Tofu, Pea, Peanuts, Red Quinoa, Shredded Cabbage & Julienne Carrot, Spring Onion, Story Time Sugar-free Peanut Butter, Thai Tofu Marinade
How many calories does Crunchy Thai Satay Toss-Up have?
calories
How much fat content does Crunchy Thai Satay Toss-Up have?
grams