Satay sharing platter recipe
Created by The Tesco Recipes team
This is a picky tea with a twist! Fried tofu, hard-boiled eggs and lots of fresh veggies create a colourful spread, finished off with some leftover peanut dipping sauce from our Satay pork chops recipe, see step 4.
See method- Serves 4
- Takes 20 minutes
- 497 calories / serving
- Freezable
- Dairy-free
- Vegetarian
Ingredients
- 399g pack firm tofu, drained
- 4 eggs
- 1 tbsp sesame oil
- 250ml satay sauce (see step 4, below)
- 240g pack radishes, trimmed and sliced
- 1 large carrot, trimmed, peeled and cut into thin batons
- ½ cucumber, cut into thin batons
- 180g pack sugarsnap peas
- 35g prawn crackers (optional)
- 30g roasted salted peanuts, roughly chopped (optional)
- 10g fresh coriander
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Shop ingredientsEach serving contains
- Energy
- 2060kJ 497.0kcal
- Fat
- 36g
- Saturates
- 7g
- Salt
- 1.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 13.5gProtein 27.6gFibre 6.2g
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Method
- Pat the tofu dry with kitchen paper and slice into 2cm strips. Lay flat on a lined baking tray, then place another baking tray on top with a heavy frying pan to weigh it down. Set aside.
- Boil the eggs in a pan of boiling water for 8 mins (or to your liking). Drain and run under cold water, before peeling and cutting in half.
- Pat the tofu dry again, then season. Heat the sesame oil in a large, nonstick frying pan over a medium-high heat with 2 tbsp satay sauce. Fry the tofu for 5-6 mins, turning occasionally, until crispy and sticky.
- Arrange the veg, eggs and tofu on a platter with the prawn crackers, if using. Put the remaining cold satay sauce from our Satay pork chops recipe in a serving bowl and nestle onto the platter, before scattering with the peanuts, if using, and fresh coriander to serve.
- Tip: Try swapping the tofu for paneer or halloumi.
- See more Sharing platters
Freezing and defrosting guidelines
Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
