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Tofu Satay Stir Fry with Orange Scented Jasmine Rice

What you need: 

3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
2 packages of extra firm tofu, pressed and drained well (I like peanut ginger flavored)
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls Satay Sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey substitute or sugar
syrup (I've used Kayro syrup)
1 inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

What you do: 

Garnish: 2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle 2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish 2 to 3 tablespoons chopped fresh basil leaves
Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
For stir fry, heat a large nonstick skillet over high heat. Add tofu, garlic and onion, stir fry 3 minutes. Add remaining veggies and stir fry 5 minutes more.
Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir fry to a large platter and pour sauce evenly over the tofu and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil.

Preparation Time: 
15 min
Cooking Time: 
Recipe Category: 


Made this last night for vegans and non-vegans and everyone who had some loved it! We used brown rice instead of jasmine and only had one orange, but the orange taste was still there. We didn't have all of the veggies, so we used red pepper, broccoli and carrots. Also used powdered ginger (about 1 1/2 teaspoons) instead of the root and the sauce still had a gingery taste to it. We didn't have any crushed red pepper flakes and so used some cayenne (about 1 1/2 teaspoons), which made the sauce spicy but good!
All in all, though we didn't have everything, we made some adjustments and it was still delicious!


Okay--so I really only made the tofu and the sauce, but it was great. Seriously, yum. I left out the ginger b/c I didn't have any and it was still delicious. Would totally make larger tofu cubes (I made pretty small ones) and skewer it for a "true" satay for company.

--I figured that the line about the honey substitute and the line for the syrup were meant to go together. I added just the amount for the honey sub forgoing any extra "syrup" and it was great.

PS--definitely go for the chunky PB. The peanuts really add to it.


Tasty dish alert!

Technically, it is not really satay since the recipe calls for no skewers, but who cares, right? The peanut sauce is similar to what I've received with seitan satay at Thai restaurants so maybe that is what the creator of the recipe meant.
I skimped a little on the orange zest and the orange juice because I did not want the orange flavor to overpower everything. In the end I could not even really taste the orange so next time I will add more.The sauce was a little thick for me so I added some veg broth, next time I will just add more orange juice.
I only used one block of tofu and that was enough, although I have quite a bit of leftover orange scented jasmine rice. (Which means fried rice fun fest scheduled for tomorrow!)
The recipe does not mention what to do with the tofu so I just cubed it.
I was unsure of what to do with the syrup, as there is no amount listed so I just left it out. I used agave for the honey substitute.
I enjoy onion probably more than the average person , but next time i will use only half an onion.

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