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Baked Tofu with Peanut Satay Sauce

Baked Tofu with Peanut Satay Sauce

and Steamed Bok Choy

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We feel a bit sorry for tofu. Countless incidents of under-seasoning and bad cooking have meant that this Asian favourite has earned a pretty bad ‘rep’. 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 taste buds. Check out step 6 overleaf before you start and learn how to make your own DIY steamer for the bok choy.

Tags:Lactose FreeVegan
Allergens:SoyaPeanutCereals containing glutenNuts

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block(s)



1 unit(s)

Baby Bok Choy

1 cup(s)

Brown Basmati Rice

3 tbsp

Peanut Butter


1.5 tbsp

Soy Sauce

(ContainsSoya, Cereals containing gluten)

3.5 tbsp

Sweet Chilli Sauce

1.5 tbsp

Cashew Nuts

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2757.2560000000003 kJ
Energy (kcal)659 kcal
Fat22.0 g
of which saturates4.0 g
Carbohydrate88 g
of which sugars0.0 g
Protein34 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Boil a large pot of water with ¼ tsp of salt. Pre-heat your oven to 220 degrees. Cut the tofu into bite-sized cubes. Roughly chop the bok choy.


Rinse the brown rice under running water for 30 seconds. Tip the rice into the boiling water and boil for around 25 mins. Tip: The rice will be ready once soft enough to eat, yet retaining some chewiness. When cooked drain the rice thoroughly, put back in the pot and place a tea towel over it.


Lay the cubed tofu on some kitchen towel that will soak up as much moisture as possible.


In a small bowl, mix together the peanut butter, soy sauce and sweet chilli sauce.Tip: To loosen up the sauce, add 2 tbsp of milk if you have it or a little dash of hot water if not.


Once the oven is hot, gently toss the tofu in 2 tsp of olive oil and place on a baking tray. Cook on the top shelf of the oven until crispy on all sides. Tip: The tofu should be ready in about 25 mins - turn it every 10 mins.


Just before the rice is cooked, place a colander over the pot of boiling rice and steam the bok choy (with a lid or a plate on top) for 3 mins, then remove.


Once the tofu is cooked, add the steamed bok choy and satay sauce to the tofu on the baking tray. Gently fold all the ingredients together.


Serve with a side of your perfectly cooked delicious brown rice and sprinkle some cashews on top.