Crispy Tofu, Golden Potatoes & Satay Sauce

Serving size

1 person 2 people 4 people

Ingredients

4cm fresh ginger
1 unwaxed lime
1 chilli
2 large potatoes
30g original roast peanut butter (Peanuts, Nuts)

(peanuts, sea salt)
2 spring onion
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 tbsp sesame oil (Sesame)
2 tsp maple syrup
1 pak choi
1 tsp sesame seeds (Sesame)
1 pepper
2 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)

Allergens

Contains: Peanuts, Sesame, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	617Kcal
	437kJ	2582kJ
Fat	4.7g	28g
of which saturates	0.7g	4.3g
Carbohydrates	9g	54g
of which sugars	2.0g	12g
Protein	5.7g	34g
Salt	0.44g	2.6g
Fibre	1.9g	11g

Ingredients

4cm fresh ginger (use half)
30g original roast peanut butter (use half) (Peanuts, Nuts)

(peanuts, sea salt)
1 tbsp sesame oil (use half) (Sesame)
1 pepper (use half)
2 spring onion
1 pak choi (use half)
2 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
2 large potatoes
1 chilli (use half)
1 unwaxed lime (use half)
1 tsp sesame seeds (use half) (Sesame)
2 tsp maple syrup (use half)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))

Allergens

Contains: Peanuts, Sesame, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	802Kcal
	417kJ	3357kJ
Fat	3.5g	28g
of which saturates	0.6g	4.5g
Carbohydrates	12g	93g
of which sugars	1.7g	14g
Protein	4.7g	38g
Salt	0.33g	2.6g
Fibre	1.9g	15g

Back

Vegan High protein 1/3 daily fibre 5 plants Low sat fat

Crispy Tofu, Golden Potatoes & Satay Sauce

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indonesian

Food group: Vegan

Crispy squares of protein-rich tofu. Roasted potatoes in nutty sesame oil. Leafy pak choi and peppers for freshness. All drizzled in a moreish, sticky peanut satay sauce. Just sprinkle fresh chillis on top for fiery flavour!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
Line a baking tray with parchment paper
Pull out a grater, a large frying pan & a small bowl

Get the potatoes on

Cut the potatoes into 2cm cubes. Place onto the lined baking tray and toss with half the sesame oil, a pinch of salt and pepper
Roast for 20-25 mins / air fryer 18-20 mins, turning once, until soft and golden

Golden tofu

Finely chop or grate the ginger. Drain the tofu, pat dry with paper towel and slice into 6 slabs
Heat the large frying pan with the remaining sesame oil on medium-high heat. Once hot, add the tofu and a pinch of salt, then cook for 5-6 mins, turning once, until crisp and golden
In the final 2 mins of cooking, add half the ginger and toss to combine. Remove from the pan and set aside

Soften the veg

Trim and roughly chop the pak choi and spring onions. Finely slice the pepper
Reheat the tofu pan on medium-high heat. Once hot, add the spring onions, pak choi, pepper and remaining ginger
Cook for 3-4 mins, until softened. Mix in half the tamari, then remove from the heat

Make the satay sauce

Quarter the lime
Combine the peanut butter, maple syrup, remaining tamari, juice from 1 lime wedge and 1-2 tbsp cold water in the small bowl
Mix until smooth. Deseed and finely slice the chilli

Last bits & plate up

Add the tofu to the potato tray for the final 5 mins of baking / air fryer 2 mins, until heated through
Once cooked, stir the potatoes into the veg, along with the sesame seeds. Season with the juice from 1 lime wedge (to taste)
Serve the stir-fry and tofu on plates. Drizzle over the satay sauce
Garnish with the chilli and remaining lime wedges