Funky Vegan Satay Tofu

Funky Vegan Sambal Satay

Funky Vegan Sambal Satay

Gally of Gail


  • 1 block firm tofu
  • 2 tbsp cornflour


  • 40 mL kecap manis (sweet soy sauce)
  • 1 tbsp rice wine vinegar
  • 3 tbsp water for marinade
  • 2 tbsp Funky Vegan


  • 50 mL water for sauce
  • 30 mL neutral oil for shallow-frying
  • 0.5 tbsp cornflour
  • 1 tsp Funky Vegan


  • Place tofu between paper towels and place a plate on top with a can on it to weigh it down. Leave for 20 minutes to drain excess water.
  • Mix together kecap manis, rice wine vinegar, funky vegan and water.
  • Slice tofu into triangles and marinate for 10 minutes
  • Heat oil in a frying pan.
  • Remove tofu from marinade and dust with the corn flour.
  • Shallow fry a few minutes until browned all over, flipping as needed.
  • Remove tofu from pan. Add remaining marinade, 0.5 tbs cornflour, 50mL water, and extra Funky Vegan Mix well and stir until thickened.
  • Serve tofu with funky vegan sauce
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