It may not look that pretty but this was tasty nosh for dinner last night. Baked Tofu, Stirfry veg & a Sort-of-Satay sauce. Took about 25 mins in total.

I used to have a lot of rubbish experiences when I tried cooking with Tofu, mostly with it looking like cat sick, until I discovered baking it. Then it goes lovely and chewy, rather than slimey & soggy. I tried various marinades but find that unless you put loads of Soy sauce in, complete with all the sodium in it, it's not that tasty. Hence now we prefer it baked plain and then add a sauce afterwards - I can add far more flavour for a lot less sodium.

And no oil needed for the stirfry, just stir fry in your wok as usual with the odd splash of water if it starts to stick.

When googling for a vegan Satay sauce they all seemed to have loads of coconut milk / cream in, which I try not to use as Dr G not a fan, so I made my own version. Not as creamy but we liked it. Here's the recipe:

Take 2 blocks of firm Tofu, drain and squish between some kitchen towel for a few mins (you're supposed to leave it for longer but a few mins seems to work fine if baking). Chop it into cubes and put on a baking sheet for about 20 mins on 180C. I use a silicon liner with a smidgen of coconut oil to stop it sticking.

Wash & chop your veg, whatever you like but I used a pack each of mushrooms, baby sweet corn, tenderstem broccoli, asparagus & 2 cloves of garlic. I started with the onions & corn, then after a few mins added the greens, then finally the mushrooms. No sauces or flavourings needed.

For the sauce I added about 3-4 tablespoons of smooth, 100% peanuts, peanut butter (I like Biona's one) to blender. Add 1 tablespoon of reduced sodium Tamari or Soy sauce. Juice of a lime. A small knob of fresh ginger. 1/2 teaspoon of chilli flakes. And some soy milk to cover the blender blades. Whizz it up for a minute and taste & adjust with whatever you like more of. My blender heats it up if I leave it running or you can transfer to pan or microwave. It's not as nice as regular Satay sauce, & a bit pale looking, but is far healthier and the kids loved it. Again if you're not used to salt-free cooking you'll probably want to add more soy / seasoning but for our adjusted palates it was tasty. You could at this point mix together the veg, sauce and Tofu but my kids prefer things separated. Served with some leftover Barley for our wholegrains and kids & I scoffed the lot.