Tofu Satay Burg.

I served this as dinner two nights in a row and I plan on recreating it again and again... and again. The peanut sauce in particular is SO good  with the fiery south east asian flavours balanced perfectly by cooling cucumber and sprouts. 

Recipe:

Makes 4

Satay Sauce. 

coconut oil for cooking

1 red shallot finally chopped

3 cloves of garlic minced 

thumb of ginger finely chopped

3 red chillies (medium heat) chopped

2 1/2 tbsp kecap manis 

1 tbsp Braggs All Purpose seasoning 

3/4 cup crunchy organic peanut butter

handful or coriander 

juice of a lime 

water to get the desire consistency 

Burger. 

4 wholegrain mini pita breads 

2 thinly sliced radishes

1 cucumber thinly sliced

Alfalfa, brocoli and radish spouts 

2 spring onions white parts sliced

1 packet of firm tofu sliced into 4 

coconut oil for cooking

For the satay sauce gently sweat shallot, garlic and ginger until translucent, add chilli and cook for another minute. Stir in the peanut butter and enough water to make it runny (about 1/2 a cup). Crank up the heat and mix in all of the remaining ingredients and simmer until reduced down to a thick peanut buttery consistency again. Taste at this point as it may need slightly more All Purpose seasoning according to your taste. 

Marinade the tofu in the marinade for as long as you possibly can. 

When your ready to serve scrape off the marinade and throw the tofu into a well oiled and searing hot pan. Fry each side until golden, toast the pitas,layer it up with all of your fillings and extra satay. 

Best little burg ever.

x 

Abbey