Tofu in Peanut Sauce

with Ginger Oil

Becoming vegan was a slow progression for me. Even as a child I was pretty fussy about any meat on my plate being without fat or gristle, and as I got older and into my teens I found I was eating very little red meat and only a little organic chicken or wild fish and lots more plant-based food. Eventually, I wasn’t eating any meat anymore. Then last year after watching a documentary on the planet and others on animal cruelty I decided to try going full vegan as I was nearly there anywhere.

I want to stress that I don’t believe anyone’s diet is right for everyone. We are all bio individuals with our own unique chemistries and since training as a health coach and exploring many different types of diet I know that one mans medicine is another man’s poison. But I wanted to try out being a vegan to see how it felt in my body and so my bit. And I must admit it feels pretty good. I won’t box myself, it might not be forever, and if one day I really fancy an organic boiled egg or a little wild salmon I’m not going to condemn myself, because I think it’s really important that we listen to our bodies and what our bodies tell us.

There are some foods I miss a little but I’ve loved exploring different plant-based equivalents and being creative in the kitchen playground. Like this satay tofu. You could try it on a barbecue, on skewers or on a salad or an accompaniment to a stir fry and a drop of ginger oil really warms it up.


Tofu in Peanut Sauce with Ginger Oil

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: dinner
Cuisine: asian, vegetarian
Keyword: Peanut, Tofu
Servings: 4


  • 1 tbsp Coconut Oil
  • 2 1/4 cups (400 grams) tender stem broccoli
  • 1 3/8 cups (350 grams) Firm Tofu

For the Sauce

  • 1/4 Cup (65 grams) Natural Peanut Butter
  • 2 tbsp tamari or soy sauce
  • 2 tbsp Water
  • 5 tbsp Honey
  • 1 tsp sesame oil
  • 1/2 tsp chili flakes
  • 1 drop dōTERRA Ginger Oil


  • Firstly, prepare the tofu. Drain all the water, and sandwich it between two paper towels and two plates. Weigh down the tofu with a heavy object, like a pot of water. Press for at least 30 minutes.
  • Once pressed, cut the tofu into 1/2 inch (1.25 cm) cubes
  • Mix all the sauce ingredients and set aside.
  • Boil or steam the stem broccoli until tender, set aside.
  • In the meantime, heat the coconut oil in the pan over medium heat and cook the tofu for around 10-15 mins, occasionally turning, until browned. Add in the prepared sauce and stir well. Remove from heat and serve with the cooked broccoli.

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