This recipe incorporates Chickpeas, Spinach and Sweet-Potato which are cooked in a spicy peanut sauce and served with crispy baked Tofu. This is a delicious meal to serve a group of people on a weeknight as it can be ready in 30-minutes.
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A creamy peanut sauce is one of my favourite go-to’s during the week as it is easy, simple, full of flavour and not to mention the fact that peanut butter is one of my absolute favourite ingredients, with its powerful flavour that really influences the sauce or dish it is added to.
I’ve always considered Peanut Sauce and Satay Sauce to be on in the same, however, having done some research there is a difference in that Satay is an Indonesian and Malaysian dish consisting of small pieces of meat grilled on a skewer and served with a spiced sauce that typically contains peanuts i.e. a peanut sauce. Seeing as my dish contains no meat, no skewers and no grilling, I am under the impression it isn’t a satay, so I’ve cleared that up for myself after all these years.
Whereas, my favourite Japanese and Thai restaurant, do serve a Satay, which is grilled Vegetables and ‘mock duck’ on a skewer with a Satay Sauce poured atop, it is so delicious and I would literally go there just for that appetizer. However, my recipe here is the process of cooking chickpeas, spinach and sweet-potato on the stovetop in a spicy creamy (coconutty) peanut sauce and then adding my crispy baked tofu once it has baked in the oven.
This Chickpea, Spinach, Sweet Potato and Crispy Tofu in Spicy Peanut Sauce is the perfect weeknight meal choice as it is easy yet delicious and requires just one large cooking pan and one baking tray for the Tofu. Whilst you cook the vegetables on the stove-top, you can let the Tofu crisp up in the oven which will allow you to have this meal on the table for your friends and family within 30 minutes! As with all of my recipes I have used a high-quality peanut butter that is 100% peanuts, Organic firm Tofu and Organic vegetables from my Organic box.
If you love Peanut Butter in savoury recipes as much as I do, then try some of my other recipes:
I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on instagram or facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo
- Spicy Peanut Sauce
- 3 tbsp creamy peanut butter
- 400ml coconut milk
- 200ml water
- 1 tbsp soy sauce
- 1 tbsp Thai red curry paste
- 1 tsp peanut oil
- 1 tsp ginger/garlic paste
- 1 tsp coconut sugar
- ½ tsp dried chilli flakes
- 1/2 tsp dried basil
- 1 onion, diced
- 1 bell pepper, diced
- 2 large sweet-potatoes, peeled and diced
- 1 bag spinach, washed
- 1 can chickpeas, rinsed and drained
- Crispy Tofu
- 400g tofu, pressed and drained
- 1 tbsp cornstarch
- Firstly, pre-heat the oven to 375F/190C/Gas Mark 5. Line a baking tray with non-stick paper and set aside.
- In a mixing bowl, combine the tofu chunks and the cornstarch until completely covered,
- then place evenly in a single layer on the baking tray and bake until crispy (30-40 mins).
- Meanwhile, make the spicy peanut sauce by combining all ingredients in a saucepan or a measuring/mixing jug until combined. Set aside.
- Start by cooking the vegetables, heat a tbsp. oil in a large pan on the stove, then add the
- onion and bell pepper and saute for 5-10 minutes until softened.
- Then add the spicy peanut sauce and bring to a boil, then lower to a simmer, and add the sweet-potato chunks and cook until tender, approx. 20 minutes. Then add the spinach and stir to wilt, then add the chickpeas for a moment to combine. Sprinkle on some extra dried chilli. Remove from the heat.
- Your Tofu should be nice and crisp now so remove from the oven.
- Serve the dish in bowls, add some of the vegetables, top with some crispy baked Tofu and serve
- with some cooked grains.