Satay tofu with broccoli

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Back on the nut butters but I love a yummy satay sauce. My two favourite sauces / marinades for firm tofu is satay and harissa marinade. This is easy yummy satay sauce with just a few ingredients again. If you haven’t tried tofu, give it a try, although I keep it to a minimum as soy has phyto-oestrogens, which basicly act like oestrogen in the body, which can lead to hormone imbalance for some, if consumed in excess. You can also try some fermented versions, which are better like tempeh, miso and natto. Firm tofu with a marinade, I like to have sometimes just to snack on in the fridge, giving a plant based protein boost or yummy in salads, with some greens like this one. Enjoy xx

Satay tofu with broccoli

Course Main Course
Keyword brocolli
Prep Time 12 minutes
Cook Time 1 minute
2 hours 1 minute
Total Time 2 hours 22 minutes
Servings 1
Calories 23kcal
Author Melissa
Cost £50


  • 1 tbsp coconut oil
  • 350 g Firm tofu
  • 400 g Tenderstem brocoli

For the sauce

  • 65 g Natural peanut butter
  • 2 tbsp Tamari
  • 2 tbsp Water
  • 4 tbsp Maple syrup
  • 1 tsp Sesame oil
  • 12 tsp Chilli flakes
  • 1 tbsp Grated ginger


  • Firstly, prepare the tofu, drain all the water, and sandwich it between two paper towels and two plates. Place a heavy item like a can on the top plate. You can use a tofu press either, if you have one Press for at least 30 minutes
  • Cut the tofu into 1/2 inch (1.25 cm) cubes
  • Mix all the sauce ingredients and set aside
  • Steam or boil the tender stem broccoli until tender, set aside In the meantime
  • heat the coconut oil in the pan over medium heat and cook the tofu for around 10-15 mins, occasionally turning, until browned
  • Add in the earlier prepared sauce and stir well
  • Remove from heat and serve with the cooked broccoli

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Satay tofu with Brocoli

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