Salt ‘n’ Pepper Tofu Fingers with Satay Sauce

AuthorJen BookerDifficultyIntermediate

Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins

Tofu Fingers
 400g firm tofu
 1 tbsp salt
 1 tbsp back pepper corns
 5 tbsp cornflour
 Sunflower oil
 Sweet chilli or satay sauce to serve
Satay Sauce
 2 Tbsp finely chopped onion
 1 small clove garlic, finely chopped
 ½ cup Peanut Butter
 1 cup water
 2 Tbsp sweet chilli sauce or Sambal Oelek
 1 Tbsp soy sauce
 Squeeze of lime juice to taste

First make the satay as this can be heated up later just before serving
1

Heat a tsp of oil in a small saucepan.

2

Cook the onion and garlic over a low heat until soft. Do not allow to brown.

3

Add the Peanut Butter and water and stir until smooth.

4

Remove from the heat and stir in chilli sauce, soy sauce and lime juice.

Now the tofu fingers
5

Drain the tofu and press out any water

6

Press for 20 minutes (Unless using non press tofu)

7

Pat dry with a tea towel

8

Cut the tofu into fingers

9

Crush the salt and pepper corns in a mortar and transfer to a plate

10

Dredge each tofu finger in the salt & pepper mixture

11

Lightly season the cornflour and place on a plate

12

Coat each tofu piece in the cornflour

13

Pour about 1cm oil into a small frying pan and place over a medium heat

14

Fry the tofu pieces in batches until golden and crunchy on all sides

15

Drain on kitchen paper

16

Just before you're ready to serve heat up the sauce, adding water to thin if necessary

17

Serve crispy fingers with the sauce and a side salad and rice

Ingredients

Tofu Fingers
 400g firm tofu
 1 tbsp salt
 1 tbsp back pepper corns
 5 tbsp cornflour
 Sunflower oil
 Sweet chilli or satay sauce to serve
Satay Sauce
 2 Tbsp finely chopped onion
 1 small clove garlic, finely chopped
 ½ cup Peanut Butter
 1 cup water
 2 Tbsp sweet chilli sauce or Sambal Oelek
 1 Tbsp soy sauce
 Squeeze of lime juice to taste

Directions

First make the satay as this can be heated up later just before serving
1

Heat a tsp of oil in a small saucepan.

2

Cook the onion and garlic over a low heat until soft. Do not allow to brown.

3

Add the Peanut Butter and water and stir until smooth.

4

Remove from the heat and stir in chilli sauce, soy sauce and lime juice.

Now the tofu fingers
5

Drain the tofu and press out any water

6

Press for 20 minutes (Unless using non press tofu)

7

Pat dry with a tea towel

8

Cut the tofu into fingers

9

Crush the salt and pepper corns in a mortar and transfer to a plate

10

Dredge each tofu finger in the salt & pepper mixture

11

Lightly season the cornflour and place on a plate

12

Coat each tofu piece in the cornflour

13

Pour about 1cm oil into a small frying pan and place over a medium heat

14

Fry the tofu pieces in batches until golden and crunchy on all sides

15

Drain on kitchen paper

16

Just before you're ready to serve heat up the sauce, adding water to thin if necessary

17

Serve crispy fingers with the sauce and a side salad and rice

Salt ‘n’ Pepper Tofu Fingers with Satay Sauce

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