eCook Meal
Tofu Satay Skewers
with cucumber, vermicelli noodles & fresh mint
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!
Serving guide
Choose your portion size.
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 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 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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R291.15
for 4 servings · R72.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Skewers needs 8Frozen Spicy Thai Prawn Skewers 490 g R209.99 · whole pack (size can't be divided)R209.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Peanut Butter needs 60 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
-
Coconut Milk needs 200 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 50% of packR20.00
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Rice Vermicelli Noodles
- Lime Juice
- Low Sodium Soy Sauce
- NOMU Oriental Rub
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tofu Satay Skewers?
The preparation time for Tofu Satay Skewers with cucumber, vermicelli noodles & fresh mint is between 15 and 30 minutes.
What is the total time required to make Tofu Satay Skewers with cucumber, vermicelli noodles & fresh mint?
The total time required to make Tofu Satay Skewers with cucumber, vermicelli noodles & fresh mint is between 45 and 60 minutes.
How many servings does Tofu Satay Skewers provide?
4 servings
What are the main ingredients in Tofu Satay Skewers?
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
What is the nutritional information of Tofu Satay Skewers?
Calories: 694, Carbs: 81 grams, Fat: grams, Protein: 27.1 grams, Sugar: 9.3 grams, Salt: 1002 grams
How do I prepare Tofu Satay Skewers?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Tofu Satay Skewers?
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
How many calories does Tofu Satay Skewers have?
694 calories
How much fat content does Tofu Satay Skewers have?
grams