This showstopper is easy and packs a flavour punch! Warm bulgur wheat, 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.
Tofu Satay Toss-Up
Tofu Satay Toss-Up
with peanuts, bulgur wheat & creamy satay sauce
Hands on Time: 35 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bulgur Wheat
- Carrot
- Fresh Ginger
- Lemon Juice
- Non-GMO Tofu
- Onion
- Onions
- Peanut Butter
- Peanuts
- Salad Leaves
- Thai Tofu Marinade
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, 1⁄2 the lemon juice, 15ml of sweetener, 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 for 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.
ODE TO AN Onion
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until browned and softening, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
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.
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 bowl of bulgur wheat, toss through the fried onion, the Carrot matchsticks, and the rinsed 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 fried 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, 1⁄2 the lemon juice, 30ml of sweetener, 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 for 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.
ODE TO AN Onion
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until browned and softening, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
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.
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 bowl of bulgur wheat, toss through the fried onion, the Carrot matchsticks, and the rinsed 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 fried 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, 1⁄2 the lemon juice, 45ml of sweetener, 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 for 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.
ODE TO AN Onion
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until browned and softening, 7-10 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
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.
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 bowl of bulgur wheat, toss through the fried onion, the Carrot matchsticks, and the rinsed 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 fried 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, 1⁄2 the lemon juice, 60ml of sweetener, 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 for 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.
ODE TO AN Onion
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until browned and softening, 7-10 minutes (shifting occasionally). Season, remove from the pan, and set aside.
STEAMY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
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.
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 bowl of bulgur wheat, toss through the fried onion, the Carrot matchsticks, and the rinsed 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 fried tofu and drizzle over the peanut sauce. Finish with sprinkles of toasted Peanuts. Serve any remaining marinade on the side.
Frequently Asked Questions
What is the preparation time for Tofu Satay Toss-Up?
The preparation time for Tofu Satay Toss-Up with peanuts, bulgur wheat & creamy satay sauce is between 35 and 50 minutes.
What is the total time required to make Tofu Satay Toss-Up with peanuts, bulgur wheat & creamy satay sauce?
The total time required to make Tofu Satay Toss-Up with peanuts, bulgur wheat & 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?
Bulgur Wheat, Carrot, Fresh Ginger, Lemon Juice, Non-GMO Tofu, Onion, Onions, Peanut Butter, Peanuts, Salad Leaves, Thai Tofu Marinade
What is the nutritional information of Tofu Satay Toss-Up?
Calories: 742, Carbs: 88 grams, Fat: grams, Protein: 31.4 grams, Sugar: 15 grams, Salt: 1142 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. ODE TO AN ONION: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until browned and softening, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside. STEAMY BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. 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. 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 bowl of bulgur wheat, toss through the fried onion, the carrot matchsticks, and the rinsed 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 fried 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, 1⁄2 the lemon juice, 30ml of sweetener, 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 for 10-15 minutes.
What should be prepared from my kitchen to make Tofu Satay Toss-Up?
Bulgur Wheat, Carrot, Fresh Ginger, Lemon Juice, Non-GMO Tofu, Onion, Onions, Peanut Butter, Peanuts, Salad Leaves, Thai Tofu Marinade
How many calories does Tofu Satay Toss-Up have?
742 calories
How much fat content does Tofu Satay Toss-Up have?
grams
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