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.
Crispy Tofu, Golden Potatoes & Satay Sauce
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!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 617
Protein: 34g
Carbs: 54g
Fat: 28g
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))
Nutritional Information
Calories: 802
Protein: 38g
Carbs: 93g
Fat: 28g
Crispy Tofu, Golden Potatoes & Satay Sauce
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!
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Cooking Instructions
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
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