Satay Tofu & Coconut Ginger Lemongrass Sauce
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Satay Tofu & Coconut Ginger Lemongrass Sauce

Satay Tofu & Coconut Ginger Lemongrass Sauce

with Quick-Prep Stir-Fry Veggies

Tender tofu is one of our favourite ingredients for soaking up bold Thai flavours. In this plant-based dish, the peanutty Malaysian tofu works a treat with the creamy, zingy sauce and vibrant veggies.

Plant Based
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount

1 packet

garlic paste

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

1 packet

Asian stir-fry mix

1 packet

Malaysian tofu

(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )


Long Chilli (Optional)

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk

1 packet

sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup


¼ tsp

vinegar (white wine or rice wine)

1 tbs

soy sauce

(Contains Gluten, Soy;)

½ tbs

brown sugar


Nutritional Values

Energy (kJ)3413 kJ
Fat37.9 g
of which saturates18.3 g
Carbohydrate89.1 g
of which sugars14 g
Protein23.5 g
Sodium1038 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from the heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes (the rice will finish cooking in its own steam, so don't peek!).


• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Asian stir-fry mix, tossing, until tender, 3-4 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm. • Meanwhile, cut Malaysian tofu into 1cm cubes. Thinly slice long chilli (if using).


• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook tofu, turning occasionally, until browned all over, 4-5 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger lemongrass paste and remaining garlic paste, stirring, until fragrant, 1 minute. Add coconut milk, the vinegar, the soy sauce, the brown sugar and a splash of water. Simmer until slightly thickened, 2-3 minutes. Return tofu to pan, tossing to coat.


• Divide garlic rice between bowls. • Top with veggies and coconut and ginger tofu, spooning over the sauce from the pan. • Sprinkle with chilli and sesame seeds to serve. Enjoy!