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
- 1/3 – 1/2 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.
You can also add gomasio and sumac to this recipe if you have either in your pantry.
Storing tofu: change the water in the container every day to prolong freshness.
- Prep Time: 5 mins
- Cook Time: 15 mins