Satay tofu and chilli shrimp

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Serves: 1

By girlnpurpledress



  • 1/4 tsp ground ginger

  • 1 red pepper chopped

  • 2 tsp water

  • 300g firm tofu cut into rectangles

  • 2 tbsp satay sauce

  • 1 tbsp crispy prawn chilli

  • 2 galangal pieces

  • 1 tsp dried lemon grass

  • 2-3 kaffir leaves crushed

  • 100g rice noodles boiled


  1. Heat a large non-stick saucepan and place the tofu pieces, turning occasionally to ensure that it gets browned. Check and turn often or it may stick to the pan. Do not add oil as the aim is to try and remove as much moisture from the tofu as possible. After a couple of minutes, also add the pepper pieces to the pan.
  2. Once the tofu is almost brown, coat evenly with the satay sauce and crispy prawn chilli pieces. Do this gently whilst it is in the pan. Add the galangal pieces, crushed kaffir leaves and lemon grass, along with a few teaspoons of water. Cook for a further 10 minutes, stirring without breaking up the tofu.
  3. Finally, add the rice noodles and ensure that this is coated with the spicy satay sauce.

Handy Hint

For a vegetarian option, do not use the chilli shrimp. You can also add pineapple pieces to balance the heat from the chilli shrimp.

Additional Information

  • Egg Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Shellfish

  • Low fat

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Your comments

  • girlnpurpledress 01/09/12 18:20

    For health benefits of soy products see Always follow the packet instructions for cooking rice noodles & undercook rather than overcook or will get soggy.