January Veganuary! This month, we are helping you celebrate the beauty of plant-based food, whether you’re a long-term committed vegan or just fancy a bit of a change after indulging over the festive break! To help you on your way, we’ve decided to share some of our favourite BOSH! recipes, from some brilliant BOSH! basics to some big BOSH! feasts. Up first is a lovely light sharer and a simple but delicious way to use tofu – satay kebabs!
We’ve both fallen in love with Thailand and its incredible food. The peanutty deliciousness of satay sauce is one of the cornerstones of Thai cooking. Firm tofu is a great partner for it; it’s packed full of protein, has a robust texture and takes on flavour beautifully. The marinade for this recipe is both sharp and spicy, while the cornflour coating offers up a cracking crunch.
280g firm tofu
2 tbsp tamari/dark soy sauce
2 tbsp sriracha
4 tbsp cornflour
2 tbsp coconut oil
For the satay sauce
2 tbsp water
3 tbsp crunchy peanut butter
1 tbsp soy sauce
1 tsp sriracha
1 tsp Chinese vinegar
2 heads of little gem lettuce
4 spring onions
Small handful of fresh coriander
Small handful of fresh mint
Small handful of Thai basil
Handful of dry roasted peanuts
1 fresh red chilli
Medium frying pan on a medium heat. Line a plate with kitchen paper. Small food processor. Mortar and pestle or rolling pin.
Start with the tofu
Slice the tofu into 12 fingers and place in a bowl. Squeeze the lime half over the tofu, then sprinkle over the tamari or soy sauce, sriracha and cornflour and toss to coat. Add the coconut oil to the hot frying pan. Transfer the tofu fingers to the hot oil and fry on all sides until golden. Remove to drain on the kitchen paper.
Meanwhile, make the satay sauce
Cut the lime in half and squeeze the juice into the food processor. Add the rest of the sauce ingredients and blitz until smooth. Transfer to a serving bowl.
Prepare the wraps and garnishes
Cut the limes into small wedges. Separate the lettuce leaves and arrange them on a serving platter. Sprinkle with pinch of sea salt and a squeeze of lime from one of the wedges. Snip the spring onions over the lettuce. Arrange the fresh herbs and lime wedges around the platter. Bash the peanuts in a mortar and pestle or with a rolling pin and put them in a serving bowl. Transfer the tofu to a serving plate. Finely chop the chilli and scatter it over the tofu.
Bring everything to the table and let everyone assemble their wraps as they like. Tuck in!