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Satay sharing platter recipe

1 rating

This is a picky tea with a twist! Fried tofu, hard-boiled eggs and lots of fresh veggies create a colourful spread, finished off with some leftover peanut dipping sauce from our Satay pork chops. See method

Serves 4
Takes 20 minutes
497 calories / serving
Freezable
Vegetarian
Dairy-free

Ingredients

399g pack firm tofu, drained
4 eggs
1 tbsp sesame oil
250ml satay sauce
240g pack radishes, trimmed and sliced
1 large carrot, trimmed, peeled and cut into thin batons
½ cucumber, cut into thin batons
180g pack sugarsnap peas
35g prawn crackers (optional)
30g roasted salted peanuts, roughly chopped (optional)
10g fresh coriander

Each serving contains

Energy
2060kj
497kcal 25%
Fat
36g 51%
Saturates
7g 37%
Sugars
9g 10%
Salt
1.1g 18%

of the reference intake
Carbohydrate 13.5g Protein 27.6g Fibre 6.2g

Method

Pat the tofu dry with kitchen paper and slice into 2cm strips. Lay flat on a lined baking tray, then place another baking tray on top with a heavy frying pan to weigh it down. Set aside.
Boil the eggs in a pan of boiling water for 8 mins (or to your liking). Drain and run under cold water, before peeling and cutting in half.
Pat the tofu dry again, then season. Heat the sesame oil in a large, nonstick frying pan over a medium-high heat with 2 tbsp satay sauce. Fry the tofu for 5-6 mins, turning occasionally, until crispy and sticky.
Arrange the veg, eggs and tofu on a platter with the prawn crackers, if using. Put the remaining cold satay sauce in a serving bowl and nestle onto the platter, before scattering with the peanuts, if using, and fresh coriander to serve.

Tip: Try swapping the tofu for paneer or halloumi.

Freezing and defrosting guidelines

Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Sharing platters