Peanut satay tofu sando
Prep time 20 mins
Cook time 10 mins
Gooey did it first, and I copied. Well, tried.
The gooey version of this was probably one of the best sandwiches I’ve ever had that my mum hasn’t made, and I still think about it very often.
Theirs consists of homemade vegan chia & turmeric loaf, black pepper crusted tofu, served with homemade pickles and a peanut satay sauce. I’m not that fancy, and this is on normal, thickly sliced white bread instead.
Make this for your next lunch, and be very happy with yourself.
Recipe, makes 1
THE TOFU
1/2 block tofu
Breadcrumbs
Nush yogurt to coat
Neutral oil to fry
BLACK PEPPER SAUCE
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp kit cap manis
1 tbsp sesame oil
1 tsp freshly ground black pepper
THE SATAY SAUCE
165ml coconut milk
3 tbsp peanut butter
1 tbsp mild curry powder
1 tbsp soy sauce
1 tsp honey
1/2 lime juice
THE PICKLES
1/3 Cucumber
1/2 carrot, peeled
TO BRINE
1 cup water
1/2 cup vinegar
1 tbsp sugar
1/2 tsp salt
TO ASSEMBLE
Coriander
Spring onions
2 slices thick white/ seeded bread
Method
First, make your pickles. Add the brine ingredients to a medium saucepan on high heat, allowing some of the water to evaporate off & the sugar to dissolve. Leave this until it has almost halved in volume, then remove from the heat and leave to cool.
Peel slices off your carrot and cucumber, then add to your almost cooled brine. Set aside.
Next make your satay sauce, adding everything to a medium saucepan, stirring occasionally on medium heat for around 2-3 minutes, then turn to low & leave for another few minutes until you have a glossy sauce. Remove from the heat and set aside.
Next, cut your block of tofu in half, then in half again, giving you 2 pieces of tofu about 2cm thick.
Pour your nush yoghurt into a bowl & your breadcrumbs in the other.
Dip your tofu in the nush yoghurt, then carefully dipping into the breadcrumbs, so you still have a good layer of yoghurt beneath them. Completely coat each piece in the yoghurt and then in the breadcrumbs, then set both pieces aside whilst you heat your oil.
Add a layer of oil to a deep frying pan - you want the oil to be 1.5-2cm deep in the pan.
Turn to medium heat, allowing to heat for about 90 seconds, once it’s hot, the surface will appear slightly wavy, and when splashed with a drop of water, it’ll bubble - that’s when the oil is hot enough.
Carefully drop the tofu in the oil using a slotted spoon/ spatula.
Allow to fry on each side until golden brown - it should take 60-90 seconds on each side.
Once golden on both sides, and on the edges, remove from the oil with a slotted spoon/ spatula, leaving on a piece of kitchen roll to drain.
When ready to serve, add 1 tbsp sesame oil to a pan, along with the freshly ground black pepper, leaving to fry for about 30 seconds.
Add the other sauces to the frying pan with a splash of water, allowing the sauce to simmer for a minute or 2.
Add your breaded tofu, coating in the sauce completely - if you need a splash more water, add it here so you can completely coat the tofu.
To serve, lightly toast your bread, adding 1 tbsp of your satay sauce to the bottom, then top with some of your pickles & the pieces of tofu, topping with some coriander & spring onions.
Add a good tbsp of peanut satay sauce to the other side of toasted bread, then place ontop to close the sandwich.
Slice in half and serve with some extra peanut satay sauce for dipping.
Notes + Variations:
