Tofu with satay style sauce and pineapple rice

Well I’ve “developed” a new way of pressing my tofu, this version requires far less baking trays! I simply stick the block in between two plastic takeaway tubs and stick a weight on top like so:
 tofu press

Takes up far less space as well!

So, now that I had a pressed lock of tofu, I had to make something with it, and since I’d had a hankering for some satay…..

Tofu in satay style sauce with pineapple rice:
(I say “style” as I kind of made this recipe up so it’s probably not very authentic!)


  • One block of tofu, pressed and then cubed.

Satay sauce:

  • 3 tablespoons peanut butter
  • 4 tablespoons pineapple juice (took mine from a can of pineapple chunks)
  • 2 teaspoons of soy sauce (I would recommend light over dark, the pictures below explain all!)
  • ½ red onion (grated or finely diced)
  • 100 g creamed coconut
  • Teaspoon of chilli flakes
  • Boiling water
  • Enough soya milk to thin down.

Pineapple rice:

  • Brown rice
  • Half a tin of pineapple chunks


Break up the coconut cream into a bowl, and add enough boiling water to turn it into a slightly sloppy paste. (This will require some mushing and stirring with a wooden spoon).

Then in a small pan on a low heat, warm up the peanut butter and stir in the pineapple juice and onions. Then I add the soy sauce, coconut and chilli flakes, before stirring in enough soya milk to make it all a nice saucy consistency.

Put the tofu into a bowl and then pour a quarter of the sauce over the top and gently stir before leaving in the fridge until the next day (although I’m sure a few hours would do the job).

When ready to cook, first get the brown rice cooking in accordance to the packet. Whilst the rice is boiling away, fry the coated tofu in a pan with a tablespoon of veg oil. Once heated through and starting to brown and stick to the pan, pour the rest of the sauce on top and heat through.

When the rice is near enough ready, pour the pineapple chunks into the remainder of the boiling water. (I also used the juice, but I can’t say it made much difference to the taste. Next time I might save it for a cheeky piña colada!) Boil for a further 3 minutes. Drain and serve.

Finally I dished the tofu satay over the top of the rice et voila!:


Don’t use DARK soy sauce in your satay!


 (I also had some wheat flour noodles with mine, just because I really like noodles…)

As you can see, I used dark soy sauce, which although didn’t change the taste, it made the sauce look a lot darker. I think that visually light soy sauce would have been better. However, the recipe comfortably catered for two, and I know I was left with a very full belly?

Soooo gooooood! (and tastes much less like diarrhea than it looks! :p )








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