Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Smoked Tofu with Fennel, Pak Choi and Peanut Satay Dressing
This simple vegan traybake couldn't be easier to make but is packed with flavour and texture, from the crispy tofu and crunchy veg to the punchy peanut dressing.
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
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Introduction
The peanut satay dressing works so well with the crispy smoked tofu and vegetables – and it takes just 10 minutes in the oven. One of my favourite vegan dishes in the book.
Ingredients
| 2 | fennel bulbs, thinly sliced |
| 4 | pak choi, thinly sliced |
| 2 tbsp | vegetable oil |
| 2 tsp | sea salt |
| 450g | smoked organic tofu, cut into small cubes |
| 2 tbsp | cornflour |
| For the dressing: | |
|---|---|
| 100g | crunchy peanut butter |
| 2 tbsp | soy sauce |
| 2 tbsp | rice wine vinegar |
| 2 small cloves of | garlic, finely grated |
| 2cm | ginger, grated |
| 1 | red chilli, finely chopped |
Method
Preheat your grill to max. Spread out the sliced fennel and pak choi in a single layer on a large grill tray and mix with half the oil and salt. Toss the smoked tofu cubes with the cornflour, then with the remaining oil and salt and scatter them over the sliced fennel and pak choi.
Transfer to the grill for 5–10 minutes, until the tofu is golden brown and crisp on top and the vegetables have wilted.
Meanwhile, mix together the peanut butter, soy sauce, vinegar, garlic, ginger and chilli for the dressing. Taste and adjust the soy sauce as needed.
Serve the grilled tofu and vegetables with the peanut dressing alongside.
Reviews
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