Spice up that tofu and bok choy stir fry with some Indonesian saté flavor.
By Carly DeFilippo
Saté is an Indonesian spice I picked up at the spice boutique Goumanyat in Paris – a savory mix of chilis, peanuts, garlic, sesame and dried shrimp.
- 1 tbsp saté seasoning
- sunflower seed oil
- 2 cloves of garlic
- tbsp apple cider vinegar
- two heads baby bok choy
- ⅓ - ½ block of extra firm tofu
- Squeeze out extra liquid from tofu by draining and pressing down with a spatula or other flat utensil.
- Slice desired quantity of tofu and lay on paper towel to soak up excess water.
- Heat 1-2 tsp sunflower seed oil in a pan.
- When oil is hot, add sliced tofu and sprinkle saté seasoning over slices.
- Press down on the frying tofu with a spatula to squeeze/cook out excess liquid (the saté will start to melt into the tofu and mix in with the oil during this process).
- Flip tofu and cut into smaller pieces with spatula, creating a tofu "scramble".
- When tofu is lightly fried/toasted on all sides, remove from the pan.
- Add another tsp of sunflower seed oil to pan.
- Chop garlic and add to pan (be careful not to burn!).
- Wash bok choy, chop into bite-sized pieces, and add to pan.
- Cook bok choy until wilted/tender.
- Add tofu back into pan to heat.
- Remove all ingredients from pan. Add a tbsp of apple cider vinegar and toss. Salt to taste.
Carly is a Contributing Writer at Honest Cooking. Though the first line of her college application essay was "I love tunafish," it wasn't until she pursued graduate studies in Paris that she ever considered a future in food. Based in Manhattan, Carly is a freelance writer and the co-founder of Cognoscenti Creative, a boutique branding agency dedicated to establishing artisans as influencers.