Satay Tofu Skewers with Garlic & Ginger Pak Choi
3 tbsp smooth peanut butter
1 tsp light soy sauce
pinch of chilli flakes
1 lime, ½ juiced, ½ cut into wedges
200g firm tofu (see tip, below), cut into chunks
1 tbsp rapeseed oil
1 garlic clove, sliced
Small piece of ginger, sliced
200g pak choi, leaves separated
1 tbsp roasted peanuts
You will need
4 skewers (soak in cold water for 20 mins if they’re wooden)
- Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, then thread onto four skewers and put on a baking tray.
- Heat the grill to its highest setting. Grill the tofu for 4 mins on each side until nicely browned and crisp. Meanwhile, heat the oil in a frying pan or wok. Add the garlic and ginger and sizzle for 1 min or so, then tip in the pak choi and cook for about 3 mins until wilted.
- Divide the pak choi and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.
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