Beautifully charred tofu skewers drizzled with homemade peanut satay sauce. Sided with roasted butternut chunks, dressed vermicelli noodles, and sprinkled with toasted peanuts and fresh mint. This is what dreams are made of!
Tofu Satay Skewers
Tofu Satay Skewers
with cucumber, vermicelli noodles & fresh mint
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Butternut
- Coconut Milk
- Cucumber
- Fresh Mint
- Lime Juice
- Low-Sodium Soy Sauce
- NOMU Oriental Rub
- Non-GMO Tofu
- Peanut Butter
- Peanuts
- Rice Vermicelli Noodles
- Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BUTTERNUT BEAUTS
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, the Oriental Rub and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SKEWERS & SATAY SAUCE
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. In a bowl, place the peanut butter, the coconut milk, ½ the lime juice (to taste) and the soy sauce (to taste). Mix until fully combined. Add water in 5ml increments until slightly loosened. Add the tofu cubes and toss until fully coated. Set aside to marinate.
VERMICELLI TOSS UP!
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion. In a bowl, add the remaining lime juice, 5ml of a sweetener of choice and 5ml of olive oil. Mix until the sweetener has fully dissolved. Add the diced cucumber and the cooked vermicelli noodles. Toss until fully coated.
POPPIN’ PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
ALMOST THERE!
Thread the marinated tofu cubes on the skewers, reserving the marinade in the bowl. Return the pan or place a griddle pan over a high heat. When hot, add the tofu skewers and fry on each side for 3-4 minutes until starting to char. Remove from the pan on completion. Return the pan to a medium heat and deglaze with a splash of water. Add the remaining marinade and leave to heat through for 2-3 minutes. Loosen with a splash of water if it's too thick. Remove from the heat on completion.
DINNER IS SERVED!
Plate up a generous helping of the roasted butternut pieces alongside the vermicelli and cucumber. Side with the gorgeous charred tofu skewers. Drizzle over the satay sauce. Sprinkle over the picked mint and the toasted peanuts. Dig in, Chef!
Butternut - 250g
NOMU Oriental Rub - 7,5ml
Skewers - 2
Peanut Butter - 15ml
Coconut Milk - 50ml
Lime Juice - 7,5ml
Low Sodium Soy Sauce - 15ml
Non-GMO Tofu - 110g
Rice Vermicelli Noodles - 50g
Cucumber - 50g
Peanuts - 10g
Fresh Mint - 4g
BUTTERNUT BEAUTS
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, the Oriental Rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SKEWERS & SATAY SAUCE
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. In a bowl, place the peanut butter, the coconut milk, ½ the lime juice (to taste) and the soy sauce (to taste). Mix until fully combined. Add water in 5ml increments until slightly loosened. Add the tofu cubes and toss until fully coated. Set aside to marinate.
VERMICELLI TOSS UP!
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion. In a bowl, add the remaining lime juice, 10ml of a sweetener of choice and 10ml of olive oil. Mix until the sweetener has fully dissolved. Add the diced cucumber and the cooked vermicelli noodles. Toss until fully coated.
POPPIN’ PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
ALMOST THERE!
Thread the marinated tofu cubes on the skewers, reserving the marinade in the bowl. Return the pan or place a griddle pan over a high heat. When hot, add the tofu skewers and fry on each side for 3-4 minutes until starting to char. Remove from the pan on completion. Return the pan to a medium heat and deglaze with a splash of water. Add the remaining marinade and leave to heat through for 2-3 minutes. Loosen with a splash of water if it's too thick. Remove from the heat on completion.
DINNER IS SERVED!
Plate up a generous helping of the roasted butternut pieces alongside the vermicelli and cucumber. Side with the gorgeous charred tofu skewers. Drizzle over the satay sauce. Sprinkle over the picked mint and the toasted peanuts. Dig in, Chef!
Butternut - 500g
NOMU Oriental Rub - 15ml
Skewers - 4
Peanut Butter - 30ml
Coconut Milk - 100ml
Lime Juice - 15ml
Low Sodium Soy Sauce - 30ml
Non-GMO Tofu - 220g
Rice Vermicelli Noodles - 100g
Cucumber - 100g
Peanuts - 20g
Fresh Mint - 8g
BUTTERNUT BEAUTS
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, the Oriental Rub and seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SKEWERS & SATAY SAUCE
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. In a bowl, place the peanut butter, the coconut milk, ½ the lime juice (to taste) and the soy sauce (to taste). Mix until fully combined. Add water in 5ml increments until slightly loosened. Add the tofu cubes and toss until fully coated. Set aside to marinate.
VERMICELLI TOSS UP!
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion. In a bowl, add the remaining lime juice, 15ml of a sweetener of choice and 15ml of olive oil. Mix until the sweetener has fully dissolved. Add the diced cucumber and the cooked vermicelli noodles. Toss until fully coated.
POPPIN’ PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
ALMOST THERE!
Thread the marinated tofu cubes on the skewers, reserving the marinade in the bowl. Return the pan or place a griddle pan over a high heat. When hot, add the tofu skewers and fry on each side for 3-4 minutes until starting to char. Remove from the pan on completion. Return the pan to a medium heat and deglaze with a splash of water. Add the remaining marinade and leave to heat through for 3-4 minutes. Loosen with a splash of water if it's too thick. Remove from the heat on completion.
DINNER IS SERVED!
Plate up a generous helping of the roasted butternut pieces alongside the vermicelli and cucumber. Side with the gorgeous charred tofu skewers. Drizzle over the satay sauce. Sprinkle over the picked mint and the toasted peanuts. Dig in, Chef!
Butternut - 750g
NOMU Oriental Rub - 22,5ml
Skewers - 6
Peanut Butter - 45ml
Coconut Milk - 150ml
Lime Juice - 22,5ml
Low Sodium Soy Sauce - 45ml
Non-GMO Tofu - 330g
Rice Vermicelli Noodles - 150g
Cucumber - 150g
Peanuts - 30g
Fresh Mint - 12g
BUTTERNUT BEAUTS
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, the Oriental Rub and seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SKEWERS & SATAY SAUCE
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. In a bowl, place the peanut butter, the coconut milk, ½ the lime juice (to taste) and the soy sauce (to taste). Mix until fully combined. Add water in 5ml increments until slightly loosened. Add the tofu cubes and toss until fully coated. Set aside to marinate.
VERMICELLI TOSS UP!
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion. In a bowl, add the remaining lime juice, 20ml of a sweetener of choice and 20ml of olive oil. Mix until the sweetener has fully dissolved. Add the diced cucumber and the cooked vermicelli noodles. Toss until fully coated.
POPPIN’ PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
ALMOST THERE!
Thread the marinated tofu cubes on the skewers, reserving the marinade in the bowl. Return the pan or place a griddle pan over a high heat. When hot, add the tofu skewers and fry on each side for 3-4 minutes until starting to char. Remove from the pan on completion. Return the pan to a medium heat and deglaze with a splash of water. Add the remaining marinade and leave to heat through for 3-4 minutes. Loosen with a splash of water if it's too thick. Remove from the heat on completion.
DINNER IS SERVED!
Plate up a generous helping of the roasted butternut pieces alongside the vermicelli and cucumber. Side with the gorgeous charred tofu skewers. Drizzle over the satay sauce. Sprinkle over the picked mint and the toasted peanuts. Dig in, Chef!
Butternut - 1kg
NOMU Oriental Rub - 30ml
Skewers - 8
Peanut Butter - 60ml
Coconut Milk - 200ml
Lime Juice - 30ml
Low Sodium Soy Sauce - 60ml
Non-GMO Tofu - 440g
Rice Vermicelli Noodles - 200g
Cucumber - 200g
Peanuts - 40g
Fresh Mint - 15g
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