Satay tofu skewers with garlic & ginger pak choi

Stay full for longer with these protein-packed satay skewers served with pak choi and peanuts. They make a tasty vegan supper in just 25 minutes

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 339
  • fat 25g
  • saturates 5g
  • carbs 8g
  • sugars 4g
  • fibre 5g
  • protein 18g
  • salt 0.8g


  • 3 tbsp smooth peanut butter
  • 1 tsp light soy sauce
  • pinch of chilli flakes
  • 1 lime, ½ juiced, ½ cut into wedges
  • 200g firm tofu(see tip, below), cut into chunks
  • 1 tbsp rapeseed oil
  • 1 garlic clove, sliced
  • small piece of ginger, sliced
  • 200g pak choi, leaves separated
  • 1 tbsp roasted peanuts
  • 4 skewers(soak in cold water for 20 mins if they’re wooden)



If you can’t find firm tofu, you can use another type by draining off the liquid, sandwiching between kitchen paper and putting something heavy on top of it to weight it down. Leave for half an hour before using.


  1. Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, then thread onto four skewers and put on a baking tray.

  2. Heat the grill to its highest setting. Grill the tofu for 4 mins on each side until nicely browned and crisp. Meanwhile, heat the oil in a frying pan or wok. Add the garlic and ginger and sizzle for 1 min or so, then tip in the pak choi and cook for about 3 mins until wilted.

  3. Divide the pak choi and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.

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