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Tofu and Pineapple Satay Stir-fry

By OcadoLife
Calling all peanut butter lovers: this sweet, savoury, speedy Tofu and Pineapple Satay Stir-fry by OcadoLife food editor Lauren Hoffman will be your new midweek fave. Serving with cauliflower rice makes a delicious…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 1 tbsp groundnut oil
  • 280g firm tofu, cubed
  • 1 courgette, cut into half-moons
  • 150g cherry tomatoes
  • 1 tsp garlic and ginger paste
  • ½ tsp chilli paste (optional)
  • 2 tbsp dark roast crunchy peanut butter
  • 1½ tbsp soy sauce
  • 227g tin pineapple chunks, plus 2 tbsp of the juice
  • 2 salad onions, halved lengthways and cut into 4 cm batons
  • 3 handfuls baby spinach
  • 1 handful crispy fried onions, to serve (optional)
  • 100g cauliflower rice, to serve

Method

5 steps

  1. Step 1

    Heat the oil in a wok or large pan over medium-high heat; fry the tofu for around 5 mins until golden all over. Remove and set aside.

  2. Step 2

    In the same pan, stir-fry the courgette for 4 mins (approx.). Add the tomatoes and cook until blistered.

  3. Step 3

    Stir together the garlic and ginger paste, chilli paste (if using), peanut butter, soy sauce and pineapple chunks and juice with 1-2 tbsp hot water to make a sauce.

  4. Step 4

    Return the tofu to the pan; add the sauce. Bubble for 30 secs. Stir for 2 mins (approx.) so everything is coated and lightly caramelised. Remove from the heat and toss in the salad onion and spinach until just wilted.

  5. Step 5

    Serve topped with crispy onions, if you like, with the cauliflower rice.