eCook Meal
Tofu Satay Toss-Up
with peanuts, brown rice & a creamy satay sauce
This showstopper is easy and packs a flavour punch! Warm rice, leafy greens, and fried onions are tossed in a rich Thai dressing of peanut butter, ginger, lemon, soy sauce & sesame oil. Topped with juicy marinated tofu and toasted peanuts.
Serving guide
Choose your portion size.
OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, ½ the lemon juice, 15ml [30ml]|#7DA0D7 of sweetener, and ½ the 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 for 10-15 minutes.
TOASTED Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ODE TO AN Onion
Return the pan to medium-high heat with a drizzle of oil. Fry the Onion until browned and softening, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel.
PEANUT SAUCE
Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until a drizzling consistency. Season and set aside.
TOSS IT ALL TOGETHER
To the bowl of rice, toss through the Onion, the Carrot matchsticks, and the green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed.
GET READY FOR DINNER
Dish up the tantalising Thai salad. Top with the tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted Peanuts. Serve any remaining marinade on the side.
OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, ½ the lemon juice, 15ml [30ml]|#7DA0D7 of sweetener, and ½ the 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 for 10-15 minutes.
TOASTED Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ODE TO AN Onion
Return the pan to medium-high heat with a drizzle of oil. Fry the Onion until browned and softening, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel.
PEANUT SAUCE
Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until a drizzling consistency. Season and set aside.
TOSS IT ALL TOGETHER
To the bowl of rice, toss through the Onion, the Carrot matchsticks, and the green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed.
GET READY FOR DINNER
Dish up the tantalising Thai salad. Top with the tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted Peanuts. Serve any remaining marinade on the side.
OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, ½ the lemon juice, 45ml [60ml]|#7DA0D7 of sweetener, and ½ the 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 for 10-15 minutes.
TOASTED Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ODE TO AN Onion
Return the pan to medium-high heat with a drizzle of oil. Fry the Onion until browned and softening, 7-10 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel.
PEANUT SAUCE
Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until a drizzling consistency. Season and set aside.
TOSS IT ALL TOGETHER
To the bowl of rice, toss through the Onion, the Carrot matchsticks, and the green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed.
GET READY FOR DINNER
Dish up the tantalising Thai salad. Top with the tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted Peanuts. Serve any remaining marinade on the side.
OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, ½ the lemon juice, 45ml [60ml]|#7DA0D7 of sweetener, and ½ the 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 for 10-15 minutes.
TOASTED Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ODE TO AN Onion
Return the pan to medium-high heat with a drizzle of oil. Fry the Onion until browned and softening, 7-10 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel.
PEANUT SAUCE
Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until a drizzling consistency. Season and set aside.
TOSS IT ALL TOGETHER
To the bowl of rice, toss through the Onion, the Carrot matchsticks, and the green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed.
GET READY FOR DINNER
Dish up the tantalising Thai salad. Top with the tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted Peanuts. Serve any remaining marinade on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R91.96
for 4 servings · R22.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Peanut Butter needs 80 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
Not in the Woolies basket — source these elsewhere:
- Thai Tofu Marinade
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tofu Satay Toss-Up?
The preparation time for Tofu Satay Toss-Up with peanuts, brown rice & a creamy satay sauce is between 35 and 50 minutes.
What is the total time required to make Tofu Satay Toss-Up with peanuts, brown rice & a creamy satay sauce?
The total time required to make Tofu Satay Toss-Up with peanuts, brown rice & a creamy satay sauce is between 45 and 60 minutes.
How many servings does Tofu Satay Toss-Up provide?
4 servings
What are the main ingredients in Tofu Satay Toss-Up?
Brown Basmati Rice, Carrot, Ginger, Lemon Juice, Non-GMO Tofu, Onion, Peanut Butter, Peanuts, Salad Leaves, Thai Tofu Marinade
What is the nutritional information of Tofu Satay Toss-Up?
Calories: 811, Carbs: 88 grams, Fat: grams, Protein: 32.7 grams, Sugar: 15.1 grams, Salt: 1143 grams
How do I prepare Tofu Satay Toss-Up?
TOFU-RIFIC!: When the tofu has finished marinating, return the pan to medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, reserving the marinade in the bowl, 3-4 minutes per side. Drain on paper towel. ODE TO AN ONION: Return the pan to medium-high heat with a drizzle of oil. Fry the onion until browned and softening, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside. GET READY FOR DINNER: Dish up the tantalising Thai salad. Top with the tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted peanuts. 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 a drizzling consistency. Season and set aside. TOSS IT ALL TOGETHER: To the bowl of rice, toss through the onion, the carrot matchsticks, and the green leaves. Add the remaining lemon juice (to taste), the remaining ginger, and seasoning. Gently toss until evenly distributed. OH MY, MY, MARINADE!: In a shallow bowl, combine the Thai tofu marinade, ½ the lemon juice, 15ml [30ml]|#7DA0D7 of sweetener, and ½ the 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 for 10-15 minutes. TOASTED PEANUTS: Place the peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. STEAMY RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Tofu Satay Toss-Up?
Brown Basmati Rice, Carrot, Ginger, Lemon Juice, Non-GMO Tofu, Onion, Peanut Butter, Peanuts, Salad Leaves, Thai Tofu Marinade
How many calories does Tofu Satay Toss-Up have?
811 calories
How much fat content does Tofu Satay Toss-Up have?
grams