Baked Tofu
with Peanut Satay Sauce and Steamed Bok Choi
Call us soppy, but we feel a bit sorry for tofu. Countless incidents of under-seasoning and bad cooking have meant that in many households, this Asian favourite has earned a pretty bad ‘rep’ (to use the ‘street’ lingo). Everyone deserves a second chance though, and for this recipe, we’ve baked the tofu for extra, chewy deliciousness and teamed it up with a rich peanut satay sauce to wake up your tastebuds. Check out step 6 below before you start to make your own DIY steamer for the bok choi. Gè bǎo!*
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
