Satay Tofu and Veggies

    20 minutes

    This is a quick, easy and tasty meal which is a staple in our vegetarian household. You can use different vegies.

    319 people made this

    Serves: 4 

    • 1 tablespoon peanut oil
    • 1 small head broccoli, chopped
    • 1 small red capsicum, chopped
    • 5 fresh mushrooms, sliced
    • 450g firm tofu, cubed
    • 1/2 cup peanut butter
    • 1/2 cup hot water
    • 2 tablespoons vinegar
    • 2 tablespoons soy sauce
    • 1 1/2 tablespoons molasses
    • ground cayenne pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil in a large frypan or wok over medium-high heat. Saute broccoli, red capsicum, mushrooms and tofu for 5 minutes.
    2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.

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    Reviews in English (286)


    Excellent!! However, I took the advise of others and pan fried the tofu in garlic, ginger, and oil first, increased the veggies a bit, and used natural (unsweetened) peanut butter to make it less sweet. FANTASTIC! Also added crushed peanuts on top and served over angel pasta. Everyone wanted thirds!!  -  19 Oct 2002  (Review from Allrecipes USA and Canada)


    Deliciously addictive. I didn't actually try the recipe strictly as written, but followed some of the advice from other posters. I fried the tofu first so it got a crispy exterior (I then removed it and added it back in during the final cooking stages). I also sauteed a tablespoon each of minced garlic and ginger in the center of the pan immediately before adding the sauce mixture to the vegetables. Rather than add cayenne I put a spoonful of Hunan red chile sauce in the sauce mixture. Finally, I stirred in some chopped green onions and sesame oil and squeezed on some lime juice immediately before serving. Oh, and (as others have suggested) crunchy all-natural peanut butter adds great texture to this dish. The final product had plenty of spicy-tangy-garlicky-peanutty sauce to coat all the tofu and vegetables and flavor the rice. The vegetables were nicely crisp-tender when I stir-fried them on high heat for the recommended time. Pretty quick and simple -- I'll definitely make this again.  -  05 Oct 2007  (Review from Allrecipes USA and Canada)


    I had good results with this. I have a good trick for cooking with tofu, though. I freeze tofu first, then thaw it out and squeeze it gently to get as much fluid out as possible. THEN I dice it up. This process gives tofu a much more cohesive and "meaty" texture, and also causes it to marinate and brown more effectively. Try this recipe again and see how it comes out. Also, if molasses doesn't suit you, try honey, or even add some ginger.  -  08 Oct 2004  (Review from Allrecipes USA and Canada)