This tofu satay stir-fry is cheap, tasty and very easy to prepare, making it perfect for busy modern families. Itís also extremely versatile and many of the ingredients which Iíve used can be substituted for others which are more easily available or are in season. Delicious with rice or noodles, this recipe is a tasty nutritious meal that the whole family will love.
A 500g block of firm tofu
One bunch of bok choy, choy sum or any leafy green vegetables
2 medium carrots
One 400g can of tomato puree
Half a cup of peanut butter (tahini can also be substituted)
Five tablespoons olive oil
One tablespoon grated ginger
One cinnamon stick
One teaspoon fennel seeds
One medium-sized hot chilli
Half a teaspoon Chinese five-spice powder
Half a teaspoon ground cardamom
Half a teaspoon star anise powder
Half a teaspoon asafoetida (hing)
One tablespoon turmeric powder
Pinch of salt
ľ cup of sugar
One bunch of fresh coriander
Cut the tofu into small bite-size pieces, about 1 centimetre by 1.5 centimetres.
Wash the bok choy thoroughly and cut it finely, putting it aside in a bowl close to the stove.
Wash, peel and julienne the carrots, placing them in the bowl with the bok choy.
Heat the olive oil on a moderate heat in a medium-sized wok, and when hot enough, add the grated ginger, cinnamon stick and fennel seeds, followed by the finely diced chilli. Stir these until theyíre light brown and then add the cardamom, Chinese five spice, star anise and asafoetida powders. Quickly, before the spices burn, add the tofu and shallow fry, stirring regularly.
When the tofu is lightly browned, add the bok choy and julienned carrots, stirring gently until theyíve cooked. The turmeric powder can now be added, which will give the tofu a lovely golden colour.
Add the can of diced tomatoes, and stir carefully until the pieces start to break down and form a thick puree. The peanut butter can then be mixed in gradually, a spoonful at a time, until it dissolves into the spiced tomato sauce.
Stir in the sugar or an alternate sweetener, if desired. Add salt and remove from the heat.
Cut the bunch of coriander finely and stir through the preparation.