Satay Dinner Buns with mint salad

Serves 2
Prep Time 10 mins
Cook Time 30 mins

My Anaconda don’t want none unless you’ve got satay buns, hun.


  • 1/2 block firm tofu
  • 2 cloves garlic minced
  • 2 tbsp toasted sesame oil
  • 1 tbsp sweetener maple syrup or sugar or anything like that
  • 2 tbsp soy sauce
  • 1 red onion chopped finely
  • 2 cloves garlic chopped finely
  • an inch of ginger peeled and chopped finely
  • 2 small chillies chopped up small
  • 1 tbsp curry powder
  • 3 tbsp peanut butter no added sugar variety
  • 250ml water
  • 1/3 soy milk or any unsweetened plant milk you wish
  • 2 tbsp soy sauce
  • handful of coriander chopped finely
  • four bread buns
  • salad leaves
  • bunch of fresh mint chopped finely



Cut the block up into thin slices. Blot with kitchen paper to get rid of excess water. Pop into a non-stick baking tray and pour the soy sauce, minced garlic, syrup and sesame oil on top. Set this aside to marinade for at least 20 minutes. When you are ready, pop in a hot oven at 200 for 20 minutes, flip after 10 minutes.


In a non-stick pan fry the onion in a splash of water for five minutes on a medium heat, adding in water if it starts to stick. Add in the garlic and ginger and cook for another five minutes. Turn up the heat and add the chilli, curry powder, peanut butter, soy milk and water. Stir it all together to create a thick sauce, it it’s too watery add more peanut butter, if it’s too thick add more water.

Let this come to a boil then reduce heat to simmer. Stir in the soy sauce. Let this thicken for about five minutes.

Chop up the fresh coriander and throw into the pan. Add in the baked tofu. You are ready!


Toast the bread buns to your liking. Mix together some salad leaves with the mint (mint and peanut butter is like a match made in Thai heaven!)

And eat with someone who doesn’t mind watching you get food all over your face.

Leave a comment…