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Satay tofu skewers with garlic & ginger pak choi served on a board

Satay tofu skewers with garlic & ginger pak choi

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
low inkcal339


  • 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

You will need

  • 4 skewers (soak in cold water for 20 mins if they’re wooden)


  • STEP 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.

  • STEP 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.

  • STEP 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.


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.

Goes well with

Recipe from Good Food magazine, April 2018


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A star rating of 3 out of 5.4 ratings

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