Vegetable and tofu satay salad

Photo by Babiche Martens.

You can never have enough salad recipes to whip out over the warmer months. Crunchy vegetables are beautiful with a creamy satay sauce that can be made up to a week in advance, ready to drizzle on an array of dishes. Refrigerate in a jar until needed. If you don't have maple syrup, brown sugar will work equally well.

Ingredients

Satay Sauce

1 Tbsp	grated ginger
1 clove	garlic, crushed
1 Tbsp	peanut oil
½ tsp	ground cumin
2 Tbsp	soy sauce
¼ cup	peanut butter
1 Tbsp	maple syrup
¼ cup	warm water

Salad

1 bunch	asparagus, trimmed and halved
1 cup	sliced green beans
1 bunch	broccolini, ends trimmed
2 heads	pak choy, halved lengthways
½	red pepper, thinly sliced
1	red grapefruit, segmented
½ cup	toasted peanuts
1 cup	coriander, roughly chopped
Salt and pepper	to taste
200g	firm tofu, sliced into four

Directions

1. Firstly make the satay sauce. Place ginger and garlic inasmall pot with the oil and slowly warm through. Add the cumin, then soy, peanut butter, maple syrup and water, stirring over a low heat until smooth. Add a little extra water if needed.
2. Bring a large pot of salted water to the boil. Cook the vegetables until just tender. Drain and rinse under cold water. Place into a large bowl. Add the sliced pepper, grapefruit and half the nuts. Toss through half the satay sauce and the coriander, then season with salt and pepper.
3. Heat a frying pan on high and cook the tofu for a few minutes until lightly browned.
4. Serve the salad in bowls with a piece of tofu, an extra drizzle of dressing and a sprinkle of nuts.