Satay tofu skewers with garlic & ginger pak choi

• smooth peanut butter↗3 tbsp tbsp
• light soy sauce↗1 tsp tsp
• chilli flakes↗pinch of

  pinch of

• lime↗1

  ½ juiced, ½ cut into wedges

• firm tofu↗200g g

  (see tip, below), cut into chunks

• rapeseed oil↗1 tbsp tbsp
• garlic clove↗1

  sliced

• ginger↗small piece of

  sliced

• pak choi↗200g g

  leaves separated

• roasted peanuts↗1 tbsp tbsp
• skewers4

  (soak in cold water for 20 mins if they’re wooden)

Step-by-step instructions

1. 1

   Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, then thread onto four skewers and put on a baking tray.

2. 2

   Heat the grill to its highest setting. Grill the tofu for 4 mins on each side until nicely browned and crisp. Meanwhile, heat the oil in a frying pan or wok. Add the garlic and ginger and sizzle for 1 min or so, then tip in the pak choi and cook for about 3 mins until wilted.

3. 3

   Divide the pak choi and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.