Satay Salad Bowl
As long-time lovers of a good satay sauce, we wanted to perfect a homemade version that we could whip up. We brush it over grilled
tofu, vegetables or chicken skewers, or make this satay bowl.
It is a substantial salad and a filling meal on its own. While you do need to cook the ingredients separately to avoid things going limp, it is well worth the extra effort. The pleasure of this dish is not just in the flavour but also the textures.
Use what’s on hand and change ingredients according to the seasons. You could swap the tofu out for a little poached chicken, baked fish or stir-fried pork mince.
Ingredients 21
Satay Bowl
1 potato, boiled, sliced
200 g green vegetables, crunchy, cut into thin matchsticks
300 g tofu, firm, seasoned with salt and pepper
2 Lebanese cucumbers, short, cut into batons
2 eggs, hard-boiled, sliced into quarters
salt, to taste
1⁄4 cup peanuts, toasted, unsalted, to serve
1⁄4 bunch coriander, to serve
Miso Satay Sauce
1⁄2 brown onion, skin off, roughly chopped
1 garlic clove, peeled, roughly chopped
1 tbsp grated ginger
1 chilli, red, or more to taste, roughly chopped
1⁄4 tsp ground turmeric
2 tsp ground coriander
2 tbsp neutral oil, of your choice
1 tbsp miso paste
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp lime juice
3 tbsp crunchy peanut butter
1⁄2 cup water
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Method 12
Cook the in a saucepan of boiling salted water until tender. Remove using a slotted spoon and set aside to cool.
Add the to the boiling water and blanch for 1 minute. Drain and refresh under cold running water and shake dry. Set aside to cool completely.
If using , season it with salt and pepper, heat oil in a frying pan over medium-high heat and sauté the tofu in batches for 2-3 minutes, until crispy on all sides.
Drain on a plate lined with paper towel and allow to cool to room temperature.
Slice the and place it in a serving bowl with the , and , chicken, fish or pork.
Season with salt and pepper.
Pour over the satay sauce, garnish with toasted and and serve.
Miso Satay Sauce
Place the in a food processor along with the roughly chopped , grated , red , ¼ teaspoon, and 2 teaspoons . Blitz until very finely chopped.
Heat 2 tablespoons neutral oil in a frying pan over medium heat and sauté the spice paste for 5 minutes – you want it to be softened and cooked but not browned.
Remove from the heat and add , , , freshly squeezed and crunchy . Set the pan over low heat, stirring well to make a paste.
Add ½ cup (125 ml) water and simmer and stir until the paste thickens. You may need to gradually add up to another ½ cup (125 ml) water to achieve a sauce-like consistency.
Use warm or leave to cool and store in the fridge in an airtight container for up to 1 week.
Cornersmith's tips
Get experimental with the salad elements for this Satay Bowl. While potato is a great base, you can use up bits and pieces from the fridge to make this a well rounded meal. It's the satay sauce that brings it all together!
Helpful tips
Can I make the miso satay sauce ahead of time?
How else can I use the satay sauce.
What can I do if I don't have a food processor to make the miso satay sauce?
What's the best way to ensure the tofu gets crispy?
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Notes
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