Skip to main content

29 Sep, 2023

Gizzi Erskine's Tofu Satay Salad

This satay salad is bursting with flavour, freshness, and texture. It’s made with two sauces (one quick easy tamarind dressing and the satay), spiralised veggies and crispy tofu to top it off. It’s super light and the perfect cooling dish to serve during a heatwave.


Serves 4


  • 1 block of tofu, cut into 6 steaks
  • 1 tbsp cornflour
  • 2 tbsp curry powder
  • Pinch salt
  • 1 tbsp coconut/rapeseed oil
  • Crispy shallots
  • Lime halves

For the vegetable noodles:

  • 1 large carrot, unpeeled
  • 2 daikons
  • 1 large courgette
  • 1 shallot, finely sliced
  • A large bunch mint, leaves picked and roughly chopped
  • A bunch coriander, leaves picked and roughly chopped
  • A bunch thai basil leaves, picked and roughly chopped

For the dressing:

  • 2 red Thai bird chillies
  • Juice of 2-3 limes
  • 1 tsp tamarind paste
  • 2 tbsp vegan fish sauce
  • 1 tbsp maple syrup

For the satay sauce:

  • 1 tbsp coconut/rapeseed oil
  • 2 heaped tbsp thai yellow curry paste
  • 200ml coconut milk
  • 200ml veg stock
  • 6 tbsp almond butter
  • 2 tbsp maple syrup
  • 1 tbsp vegan fish sauce
  • 1 tsp tamarind paste
  • 4 lime leaves
  • Juice of a lime


  1. Put the tofu in a large bowl, add the cornflour, curry powder and salt and massage the spices and salt into the tofu until they are all coated over. Set aside.
  2. While those flavours are doing their job, use a spiralizer to turn your sweet potato, daikon and courgette into noodles. Put them in a large mixing bowl.
  3. Make the dressing by placing the chillies, lime juice, fish sauce, maple syrup and tamarind paste into a blender and blend well. Pour the dressing on top of the vegetable noodles and mix thoroughly, then place in the fridge until you are ready to serve.
  4. Now make the satay sauce. Heat the oil in a frying pan over a moderate heat, add the curry paste and fry for 2 minutes, or until aromatic. Pour in the coconut milk and stock and then add the almond butter, maple syrup, fish sauce, tamarind paste, lime leaves and lime juice. Bring to the boil, then reduce the heat and simmer for about 5 minutes, or until it has reduce and become a richly flavoured satay sauce.
  5. Get a frying pan hot and add the oil. Fry the tofu for 4-5 minutes, or until golden. Turn over and cook for another 4-5 minutes, or until the tofu is cooked through. Remove from the pan and leave to rest for a few minutes.
  6. Add the mint, coriander and basil leaves to the noodles and toss together. Transfer the noodle salad to a serving dish. Place the tofu steaks on top or cut into cubes and place on top. Drizzle over the satay sauce, garnish with the crispy shallots and serve with lime halves to squeeze over, if liked.