Tofu Satay Kebabs With Fresh Herbs & Lettuce Wraps

By Recipes extracted from Speedy BOSH! by Henry Firth and Ian Theasby

Tofu Satay Kebabs With Fresh Herbs & Lettuce Wraps
Firm tofu is a great ingredient. It’s packed full of protein, has a robust texture and takes on flavour beautifully. The marinade for this recipe is both sharp and spicy, which really helps bring the tofu to life, while the cornflour coating offers up a cracking crunch and the satay sauce is, well, enormously satay-sfying! The aromatic fresh herbs and lettuce leaves kinda make them feel like Thai Tacos! Hmmm, maybe that’s what we should have called them. Either way, you’ll love them.

Makes 12 wraps

  • 280g firm tofu
  • 2 tbsp coconut oil
  • 2 limes
  • 2 heads little gem lettuce
  • 4 spring onions
  • small handful coriander
  • small handful mint
  • small handful Thai basil
  • handful of dry roasted peanuts
  • 1 fresh red chilli
  • salt

For the quick tofu marinade

  • ½ lime
  • 2 tbsp tamari/dark soy sauce
  • 2 tbsp sriracha
  • 4 tbsp cornflour

For the satay sauce

  • 1 lime
  • 3 tbsp crunchy peanut butter
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 1 tsp Chinese vinegar
  • 30ml water

Prep – Medium fry pan on a medium heat. Line a dinner plate with kitchen paper.

  1. Slice the tofu into 12 fingers and put them in a bowl. Squeeze the lime half over the tofu. Add the rest of the marinade ingredients and toss to coat. Add the coconut oil to the hot frying pan. Transfer the tofu fingers to the pan and fry on all sides until golden, using tongs to turn them. Leave to drain on the kitchen paper.
  2. Meanwhile, cut the lime for the satay sauce in half and squeeze the juice into the food processor. Add the rest of the satay sauce ingredients and blitz until smooth. Transfer to a bowl.
  3. Cut the remaining limes into small wedges. Separate the little gem leaves and arrange them on a platter. Sprinkle with a pinch of sea salt and a squeeze of lime from one of the wedges. Use scissors to snip the spring onions over the lettuce. Add the remaining lime wedges. Arrange the fresh herbs. Bash the peanuts in a mortar and pestle or with a rolling pin and put them in a bowl. Finely chop the chilli and scatter it over the tofu. Bring it all to the table and let everyone assemble their wraps as they like and tuck in!

Recipes extracted from Speedy BOSH! by Henry Firth and Ian Theasby, published by HarperCollins, RRP $35.00 AUD/  $39.99 NZD

Speedy BOSH! by Henry Firth and Ian Theasby


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