This is an incredibly versatile sauce. It can be added to soups, stews, stir fries or just served as a delicious dipping sauce. It can be made fully vegan and you can use gluten free soy sauce, so it is suitable for almost any dietary requirements.

Prep: 15 minutes
Cooking: 30 minutes
Serves 2

The satay sauce:

  • 1/2 small white onion, finely chopped
  • 1 tablespoon of Fussels Garlic Rapeseed Oil
  • 150g crunchy peanut butter
  • 150ml coconut milk
  • 1 tablespoon of chilli paste
  • 1 tablespoon of soy sauce
  • 1 tablespoon of honey, maple syrup or dark brown sugar
  • Juice from 1/2 lime

For the stir fry:

  • Block of firm tofu, cubed
  • Seasonal greens (2 small pak choi, bunch of asparagus)

Method

For the sauce – Heat the oil in a pan and fry the onion until golden
Add the chilli paste, soy sauce, sweetener and peanut butter, mix
Pour in the milk and stir until throughly combined and starting to thicken
Take of the heat and add the lime juice
For the stir fry – preheat a little oil in a large frying pan and fry the tofu until crispy, remove from the pan
Add the greens and a couple of tablespoons of water and cook until bright green and starting to soften
Serve on a bed of steamed rice topped with the Satay sauce

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