- 3 tbsp smooth peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 1 tsp light soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- pinch of chilli flakes
- 1 lime, ½ juiced, ½ cut into wedges
The same shape, but smaller than…
- 200g firm tofu (see tip, below), cut into chunks
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 garlic clove, sliced
- small piece of ginger, sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 200g pak choi, leaves separated
This member of the cabbage family has a number of different names, including…
- 1 tbsp roasted peanuts
You will need
- 4 skewers (soak in cold water for 20 mins if they’re wooden)
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.
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.
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.
TofuIf 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.