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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R90.93
for 4 servings · R22.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cabbage needs 200 gChinese Cabbage 350 g 350 g at R28.99 · 57% of packR16.57
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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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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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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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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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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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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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, quinoa & creamy satay sauce is between 20 and 40 minutes.
What is the total time required to make Tofu Satay Toss-Up with peanuts, quinoa & creamy satay sauce?
The total time required to make Tofu Satay Toss-Up with peanuts, quinoa & creamy satay sauce is between 40 and 60 minutes.
How many servings does Tofu Satay Toss-Up provide?
4 servings
What are the main ingredients in Tofu Satay Toss-Up?
Cabbage, Carrot, Ginger, Green Leaves, Lemon Juice, Non-GMO Tofu, Peanut Butter, Peanuts, Quinoa, Spring Onion, Thai Tofu Marinade
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?
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. 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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Tofu Satay Toss-Up?
Cabbage, Carrot, Ginger, Green Leaves, Lemon Juice, Non-GMO Tofu, Peanut Butter, Peanuts, Quinoa, Spring Onion, Thai Tofu Marinade
How many calories does Tofu Satay Toss-Up have?
877 calories
How much fat content does Tofu Satay Toss-Up have?
grams