Tofu with almond satay
Tofu on a stick and EXCLUSIVE news about a new plant-based recipe series
I was eating a satay tofu skewer at an outdoor food market the other day, and to be honest, it wasn’t the best. But it did bring back memories of my mother’s stunning satay sticks (meaty ones) that she made for our once-yearly backyard barbecues. She would marinate the meat overnight and then skewer them the next day, and pretty soon, our entire neighbourhood would smell incredible. There’s nothing like the smell of coal and satay. So this week’s new recipe is a new take on tofu satay, with a sauce made from almond butter. It’s creamy and luscious..and incredibly crave-worthy.
But before we get there, I have a HUGE NON-BOOK RELATED ANNOUNCEMENT, AN EXCLUSIVE FOR MY NEWSLETTER SUBSCRIBERS! And it’s pretty major since it involves The Washington Post!
Today I’m announcing that in May, The Washington Post’s Voraciously will be launching a 10 week plant-based newsletter recipe series called Plant Powered II written by ME. The series is 100% vegan, and will include 20 FREE recipes over the 10 weeks, available worldwide (yes Aussies, sign up!), all weeknight friendly and SO delicious. I am so excited about this series because the food and the flavours really reflect me and the way I cook. There will be a dumpling week, potatoes for dinner, a rumination on big salads (I got you, fellow salad fanatics), new takes on fried rice, and so much more. We kick off week 1 with 5 INGREDIENT MEALS, like this incredible tofu “shakshuka”, so BE THE FIRST TO SIGN UP TO THE NEWSLETTER HERE. I hope you will join me and follow along for 10 delicious weeks of vegetable-abundant recipes.
Some housekeeping
Mother’s Day is May 14 - while Tenderheart will not be available yet, you could still pre-order a copy for her and give her this voucher as a placeholder. This will also make you eligible for the pre-order bonus ebook, which you can give to her on Mother’s Day. Claim your pre-order bonus here.
Also, calling noodle lovers! Bon Appetit produced this gorgeous homemade noodle story and featured my bouncy potato starch noodles from Tenderheart, along with my recipe for spiced double potato noodles and a new recipe for stir-fried curry potato noodles with eggs and greens.
In other news
I enjoyed this article on eater, about how tiresome celebrity-helmed cooking shows have become.
Wall Street Journal captured the spirit of non-seasonal vegetable books like Tenderheart and Steven Satterfield’s Vegetable Revelations perfectly. There is more to vegetables than cooking with the seasons, farmers markets and growing our own food. Sometimes we have to make do with what we can get at the supermarket. If you have a WSJ subscription, you can also get a sneak peak at my Soy-Butter Bok Choy Pasta recipe from Tenderheart.
THREE THINGS TO COOK THIS WEEK
I have new recipes this week at NYT Cooking so these will be my THREE THINGS TO COOK THIS WEEK. There is my incredible overnight chocolate oats, fried cheese and chickpeas in a spicy tomato gravy, and this drool-worthy mushroom scampi. These are all gift links, so no subscription necessary.
And now, without further ado, let’s eat tofu with almond satay recipe.