How to make tofu skewers, pak choi and zingy potato salad

Satay tofu alongside vitamin-rich pak cho and a spicy potato salad makes a delicious plant-based, gluten-free supper

Tofu skewers, pak choi and zingy potato salad

1½tbsp oil
1 lime
1 pak choi
1 red chilli
280g firm tofu
2 spring onions
2tbsp peanut paste
2tbsp tamari
2tsp maple syrup
400g baby white potatoes
4cm fresh ginger
4 skewers

Boil a kettle. Slice the baby potatoes in half. Place the potatoes into a saucepan with a pinch of sea salt and cover with boiling water. Simmer for 10-15 mins until tender, then drain.

Peel and grate or finely chop the ginger. Finely chop the red chilli. Finely slice the spring onions, removing the root ends. Cut the pak choi in half lengthways and rub with 1tbsp oil.

To make a satay sauce: in a small bowl, mix the peanut paste with half of the tamari and 1-2tbsp cold water to make a smooth sauce. Drain and rinse the tofu, cut into 2cm cubes. Thread the tofu onto the skewers. Preheat a frying pan on a medium heat and cook the tofu skewers for 10 mins, turning occasionally, until golden. Pour over the maple syrup and remaining tamari and cook for a further five minutes.

Heat the same frying pan (or a griddle pan) on a medium-high heat and cook the pak choi for two minutes each side until softened. Place the cooked potatoes into a large bowl, and stir through the ginger, chilli, spring onions and half of the juice from the lime. Season with a pinch of sea salt.

Spoon the spicy potatoes onto two warm plates, top with the tofu skewers. Drizzle over the satay sauce and the remaining lime juice.

Recipe from Mindfulchef.com