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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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

Calories: 877, Carbs: 100 grams, Fat: grams, Protein: 34.5 grams, Sugar: 43.7 grams, Salt: 2068 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. BUBBLE UP THE QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Cover and set aside to steam, about 5 minutes. 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. FLASH FRY: Return the pan to high heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted but still crunchy, 1-2 minutes (shifting occasionally). Season and remove from the heat. TOSS IT ALL TOGETHER: To the pot of cooked quinoa, toss through the charred cabbage, the carrot matchsticks, the spring onion whites, and the rinsed green leaves. Add the remaining lime juice (to taste), the remaining ginger, and 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 toasted peanuts and spring onion greens. Serve any remaining marinade on the side. 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. OH MY, MY, MARINADE!: In a shallow bowl, combine the Thai tofu marinade, 1⁄2 the lemon juice, 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, 10-15 minutes.

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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Tofu Satay Toss-Up

Name: Tofu Satay Toss-Up
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

This showstopper is easy, and packs a flavour punch! Warm quinoa, leafy greens, and crunchy slaw are tossed in a rich Thai dressing of peanut butter, ginger, lime, soy sauce, maple-flavoured syrup, and sesame oil. Topped with juicy marinated tofu and toasted peanuts.

Tofu Satay Toss-Up

with peanuts, quinoa & creamy satay sauce

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Carrot
Fresh Ginger
Green Leaves
Lemon Juice
Non-GMO Tofu
Peanut Butter
Peanuts
Quinoa
Spring Onion
Spring Onions
Thai Tofu Marinade

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, 1⁄2 the lemon juice, 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, 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.
BUBBLE UP THE QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Cover and set aside to steam, about 5 minutes.
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.
FLASH FRY
Return the pan to high heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted but still crunchy, 1-2 minutes (shifting occasionally). Season and remove from the heat.
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 pot of cooked quinoa, toss through the charred cabbage, the carrot matchsticks, the spring onion whites, and the rinsed green leaves. Add the remaining lime juice (to taste), the remaining ginger, and 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 toasted peanuts and spring onion greens. Serve any remaining marinade on the side.

Thai Tofu Marinade - 100ml
Lemon Juice - 15ml
Fresh Ginger - 10g
Non-GMO Tofu - 110g
Peanuts - 15g
Quinoa - 75ml
Cabbage - 100g
Peanut Butter - 20ml
Carrot - 120g
Spring Onion - 1
Green 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, 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, 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.
BUBBLE UP THE QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Cover and set aside to steam, about 5 minutes.
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.
FLASH FRY
Return the pan to high heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted but still crunchy, 1-2 minutes (shifting occasionally). Season and remove from the heat.
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 pot of cooked quinoa, toss through the charred cabbage, the carrot matchsticks, the spring onion whites, and the rinsed green leaves. Add the remaining lime juice (to taste), the remaining ginger, and 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 toasted peanuts and spring onion greens. Serve any remaining marinade on the side.

Thai Tofu Marinade - 200ml
Lemon Juice - 30ml
Fresh Ginger - 20g
Non-GMO Tofu - 220g
Peanuts - 30g
Quinoa - 150ml
Cabbage - 100g
Peanut Butter - 40ml
Carrot - 120g
Spring Onion - 1
Green 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, 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, 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.
BUBBLE UP THE QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Cover and set aside to steam, about 5 minutes.
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.
FLASH FRY
Return the pan to high heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted but still crunchy, 2-3 minutes (shifting occasionally). Season and remove from the heat.
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 pot of cooked quinoa, toss through the charred cabbage, the carrot matchsticks, the spring onion whites, and the rinsed green leaves. Add the remaining lime juice (to taste), the remaining ginger, and 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 toasted peanuts and spring onion greens. Serve any remaining marinade on the side.

Thai Tofu Marinade - 300ml
Lemon Juice - 45ml
Fresh Ginger - 30g
Non-GMO Tofu - 330g
Peanuts - 45g
Quinoa - 225ml
Cabbage - 200g
Peanut Butter - 60ml
Carrot - 240g
Spring Onions - 2
Green 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, 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, 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.
BUBBLE UP THE QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Cover and set aside to steam, about 5 minutes.
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.
FLASH FRY
Return the pan to high heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted but still crunchy, 2-3 minutes (shifting occasionally). Season and remove from the heat.
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 pot of cooked quinoa, toss through the charred cabbage, the carrot matchsticks, the spring onion whites, and the rinsed green leaves. Add the remaining lime juice (to taste), the remaining ginger, and 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 toasted peanuts and spring onion greens. Serve any remaining marinade on the side.