Satay sauce is hands down one of my most favourite sauces ever!!!! Since I was a little girl I’ve absolutely loved it and I can’t believe it’s taken me until now to share a vegan satay sauce recipe on the blog. The one I normally make requires some cooking etc. but I spotted the recipe for this super quick and easy satay sauce in Laura’s the First Mess cookbook and I thought it would be the perfect addition to this quick, easy mid-week meal. I was not mistaken ;)….

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 2


4tbs tamari or soy sauce
1/2cup/100ml almond milk (see tips for alternative)
2tbs maple syrup (see tips for alternative)
4tbs/60ml about the juice of 2 fresh limes
1/2 cup/100ml natural crunchy peanut butter (I used this brand – no affiliate)
4 garlic cloves
2-inch piece of garlic, peeled tsp minced ginger


100g of rice noodles (I used these) (see substitutions below)
1/2 cucumber (see substitutions below)
200g broccoli or broccolini/tenderstem + a pinch of salt (see substitutions below)
280g firm tofu + a splash of veggie oil+ a pinch of salt
handful of sesame seeds (black and/or white)


Start by making the satay sauce; combine all the satay sauce ingredients in a small blender (think Magic Bullet style), once smooth, set aside.

Heat a pot full of water, bringing the water to the boil. Once boiled, turn off the heat and place your rice noodles inside the boiling water for about 3 minutes (or follow instructions on the package). Discard the water immediately when done and pour some cold water over the noodles to stop them from cooking further!

Whilst the water for the noodles is heating up, wash and cut the cucumber into slices. Set aside.

Also, prepare the broccoli/broccolini by giving them a good wash, chopping off the stalky bits and boiling them in hot water for about 5 minutes or until the broccoli is still crisp, but warm and just cooked. Discard the hot water, splash the broccoli with cold water to stop it from cooking further and set aside.

Take your firm tofu and discard the water it came in. Place the tofu on a kitchen towel to soak up any residual moisture and then gently place another kitchen towel on top, press lightly and carefully absorbing more moisture. Next, cut the tofu into equal sized cubes, place in a non-stick frying pan together with a splash of vegetable oil and a pinch of salt. Over a low heat, gently brown.

Serve the warm noodles, cucumber, broccoli and tofu immediately with a dash of satay sauce. Enjoy!

Tip 1: You can use coconut milk (the drinkable type that comes in a carton for the fridge) instead of almond milk. It will give it a more authentic, creamy flavour.

Tip 2: If you’re ok about eating honey, you can replace the maple syrup with honey. It’ll be a bit cheaper.

Tip 3: The quantities above will give you more sauce then you need. This means you have extra for your next meal.

Tip 4: The cucumber and broccoli can be replaced with spinach, chard, grated carrot, thinly sliced red cabbage or any other veg you have to hand.

Tip 5: Serve with rice if you prefer.

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