eCook Meal
Tofu Satay Toss-up
with peanuts, bulgur wheat & creamy satay sauce
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.
Serving guide
Choose your portion size.
OH MY, MY, MARINADE!
In a shallow bowl, combine the Thai tofu marinade, the juice of 1 [2]|#7DA0D7 Lemon wedge/s, 15ml [30ml]|#7DA0D7 of sweetener, and 1⁄2 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 BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, add the edamame beans and fluff with a fork. Place the lid on the pot and set aside.
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 bulgur wheat, toss through the onion, the Carrot matchsticks, and the green leaves. Add the juice of 1 [2]|#7DA0D7 lemon wedge/s, 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, the juice of 1 [2]|#7DA0D7 Lemon wedge/s, 15ml [30ml]|#7DA0D7 of sweetener, and 1⁄2 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 BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, add the edamame beans and fluff with a fork. Place the lid on the pot and set aside.
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 bulgur wheat, toss through the onion, the Carrot matchsticks, and the green leaves. Add the juice of 1 [2]|#7DA0D7 lemon wedge/s, 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, the juice of 3 [4]|#7DA0D7 Lemon wedges, 15ml [30ml]|#7DA0D7 of sweetener, and 1⁄2 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 BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, add the edamame beans and fluff with a fork. Place the lid on the pot and set aside.
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 bulgur wheat, toss through the onion, the Carrot matchsticks, and the green leaves. Add the juice of 3 [4]|#7DA0D7 lemon wedges, 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, the juice of 3 [4]|#7DA0D7 Lemon wedges, 15ml [30ml]|#7DA0D7 of sweetener, and 1⁄2 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 BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, add the edamame beans and fluff with a fork. Place the lid on the pot and set aside.
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 bulgur wheat, toss through the onion, the Carrot matchsticks, and the green leaves. Add the juice of 3 [4]|#7DA0D7 lemon wedges, 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
R147.15
for 4 servings · R36.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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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 R49.99 · 16% of packR8.00
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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, bulgur wheat & creamy satay sauce is between 20 and 40 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 35 and 55 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, Edamame Beans, Fresh Ginger, Lemon, Lemons, Non-GMO Tofu, Onion, Onions, Peanut Butter, Peanuts, Salad Leaves, Thai Tofu Marinade
What is the nutritional information of Tofu Satay Toss-up?
Calories: 872, Carbs: 107 grams, Fat: grams, Protein: 35.1 grams, Sugar: 20.3 grams, Salt: 1149 grams
How do I prepare Tofu Satay Toss-up?
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. TOSS IT ALL TOGETHER: To the bowl of bulgur wheat, toss through the onion, the carrot matchsticks, and the green leaves. Add the juice of 1 [2]|#7DA0D7 lemon wedge/s, the remaining ginger, and seasoning. Gently toss until evenly distributed. 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. 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. STEAMY BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, add the edamame beans and fluff with a fork. Place the lid on the pot 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. 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. OH MY, MY, MARINADE!: In a shallow bowl, combine the Thai tofu marinade, the juice of 1 [2]|#7DA0D7 lemon wedge/s, 15ml [30ml]|#7DA0D7 of sweetener, and 1⁄2 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.
What should be prepared from my kitchen to make Tofu Satay Toss-up?
Bulgur Wheat, Carrot, Edamame Beans, Fresh Ginger, Lemon, Lemons, Non-GMO Tofu, Onion, Onions, Peanut Butter, Peanuts, Salad Leaves, Thai Tofu Marinade
How many calories does Tofu Satay Toss-up have?
872 calories
How much fat content does Tofu Satay Toss-up have?
grams