Satay Tofu and Vegetables

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  • 1 cup pineapple juice
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1-350g package firm tofu
  • 1 tablespoon extra-virgin olive oil

Satay Vegetable Sauce

  • ¾ cups crunchy peanut butter
  • 1 onion, minced
  • 1 cup chicken or vegetable stock, low sodium
  • ½ cup So Good Original
  • ¾ teaspoon curry powder
  • ½ cup reserved marinade
  • 1 ½ tablespoons lemon juice
  • 2 carrots, sliced
  • 1 red pepper, sliced
  • 1 cup snow peas
  • 3 cups (broccoli florets)


The tofu in this recipe is soaked in a marinade, giving it a delightful flavour that is complemented by the satay sauce.

  1. Prepare marinade in a shallow glass dish. Cut tofu into 16 cubes. Add tofu to marinade and let sit for 30 minutes.
  2. Combine all the ingredients for the Satay Vegetable Sauce in a medium saucepan and cook over medium heat until mixture comes to a boil. Reduce heat and simmer for 5 minutes.
  3. Remove tofu from marinade, reserving ½ cup of the marinade. Heat a non-stick frying pan. Add the olive oil. Cook tofu until golden brown. Remove from pan and keep warm.
  4. Stir fry carrots, red pepper, snow peas, and broccoli. Add the tofu back to the pan and heat through.
  5. Serve vegetables and tofu over cooked brown rice. Pour sauce over top.

Serves 4.