This easy dish is great for putting together for when a friend comes round or great for you to make and have delicious leftovers the next day. If you looked on my Vegan Khao Soi recipe, you might already have the paste that will save you time and some prep for this dish. However, if you haven’t seen my Khao Soi recipe and would like to try it, you will have the paste using this recipe to use for that!

This dish is vegan and a dinner that I made during my time being meat free in January. I love my air fryer and used this for my Tofu skewers but if you don’t have an air fryer, don’t fret! a pan will do and will get the same results. I love the simplicity of this dish and how quick it is to put together

To make the paste:

5 dried chiles soaked in hot water until soft

3 Red Chillies

2 large shallots

4 garlic cloves

1 stalk fresh lemongrass

4 Kaffir lime leaves

1 thumb piece/ roughly 65g fresh ginger

1 teaspoon salt

1 teaspoon cumin powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

3 tbsp veg oil

Blend the ingredients above to make the paste. This will be the marinade for your Tofu.

For the skewers:

500 g Firm Tofu ( pressed with kitchen paper to drain out excess liquid)

6 x Skewers soaked in water

1 tbsp of Peanut Butter of choice

1 tsp Sugar

1 tbsp Sriracha

1 tsp Soy sauce

1x Lime

200g Panko bread crumbs

For the noodles:

1 x Packet Udon noodles

1/2 Large white onion sliced into half moons

1/2 Sweet heart cabbage sliced

3x Cloves Garlic minced

2 x Spring onion stalks sliced into long strands

40g Fresh Ginger minced

1 x Carrot sliced julienne

1 tbsp Sesame oil

2 tbsp Soy Sauce

1 tsp Chilli oil of your choice

1 tbsp Vegan stir fry sauce

1 tsp Pepper

Garnish: Sliced fresh chillies, lime wedges, spring onion and coriander. Optional pickled red onions but works well with the skewers. Simply slice red onions thinly and steep in white vinegar.

Method:
1. Make your paste and take 2 tbsp of your marinade and put it in a container. Set aside the remaining paste to use for my Vegan Khao Soi or to make a Thai yellow curry another day.
2. Sliced your pressed tofu into 6 long pieces and mix carefully in the container until all the pieces are coated. Leave the Tofu to marinate for as long as possible in the fridge. I would say 3 hours minimum to over night.
3. Now your tofu is marinated, prep a bowl with your panko bread crumbs and dip your pieces of marinated Tofu in the panko. Set aside.
4. Prep your vegetables for your Udon noodles. You can use whatever vegetables you want like you would a stir fry but the veg mentioned above is what I cooked at home. Soak your Udon noodles in a bowl with boiled water from the kettle, this will make it cook faster in the pan and not fall apart when stir frying.
5. Get your air fryer ready or pan with some oil to shallow fry your skewers. Carefully skewer your Tofu pieces and set aside.
6. Get a small sauce pan and put the remaining marinade from the Tofu in there with the sugar, soy, juice of a lime, Sriracha and peanut butter. Add another teaspoon of your paste in the pan and put a few tablespoons of water in the pan to loosen. Once the sauce melts together in the pan, mix and turn off the heat. This will be your satay sauce for your skewers.
6. In a frying pan get some oil ready to fry your Tofu skewers on each side. If you are air frying, air fry your Tofu till crispy and golden. All air fryers will differ but I cooked mine on 160-180 for 15 minutes. If frying- fry till golden on all sides and set aside on kitchen paper.
6. Get your Wok or pan ready with some oil in the pan. Fry off your ginger, garlic and onions first. Then add your carrots and then your Udon noodles. Add your cabbage, spring onions,soy, vegetable stir fry sauce, chilli oil and pepper. Stir well together till the veg and noodles are coated in all the unctuous sauce and then add your sesame oil in last. Give it all a good mix at the end and it’s ready for serving!

Assemble your noodles how you want with your Satay sauce and Tofu Skewers. This is a great dish for sharing and so easy to rustle up especially with the prep done ahead of time. Enjoy!

Tofu Satay skewers and Mixed Veg Udon Noodles