Serves 4 | Cook 20 mins
500g fi rm tofu, drained
4 tbsp soy sauce
2 tbsp toasted sesame oil
2 tbsp sesame seeds
2 heads of broccoli, about 350g each, trimmed and broken into florets
For the satay sauce:
4 heaped tbsp peanut butter (plain or crunchy)
400ml can coconut milk
2 cloves garlic, crushed
2 tsp grated fresh root ginger
¼–½ tsp dried red chilli fl akes
2–3 tsp brown sugar
4 tbsp chopped coriander, to garnish
Sesame-roasted tofu with satay sauce and broccoli
1. Blot the tofu dry on kitchen paper and cut into thin strips about 5mm thick. Put the strips on a plate in a
single layer, pour the soy sauce on top, then turn the strips so that they are all coated.
2. Heat the sesame oil in a grill pan or shallow roasting tin under a preheated hot grill. Put the tofu strips
in the pan or tin in a single layer and scatter with half the sesame seeds, then immediately turn them over
and coat the other sides with the remaining sesame seeds.
3. Put the pan or tin back under the grill and cook for about 10 minutes, or until the tofu is crisp and browned, then turn the pieces over and grill the other side.
4. Meanwhile, make the satay sauce. Put the peanut butter into a saucepan and gradually stir in the coconut milk to make a smooth sauce, then add the garlic, ginger and chilli. Heat gently, taste and add sugar to taste.
Remove from the heat and set aside until required.
5. About 5–10 minutes before the tofu is ready, bring 1cm depth of water to the boil in a large saucepan. Add the broccoli, bring back to the boil, cover and cook for 4–5 minutes, or until just tender. Drain.
6. Put some broccoli, tofu and a serving of satay sauce on each plate, scatter the sauce with some coriander, and serve.