Satay Stir Fry by Tamara Lee

Cooking Time 30 minutes

Serves 6


  • 450g firm tofu
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 carrots, julienned
  • 6 royal blue potatoes (skin on)
  • 1/4 of a purple cabbage
  • 1 head of broccoli
  • 1 can of coconut cream
  • 1 1/2 cups of water
  • 1/4 cup of peanut butter
  • 1 Tbsp coconut oil
  • 2 Tbsp soy sauce
  • 1 tsp ginger powder
  • 1/2 tsp chilli powder
  • Salt and pepper, to taste

Blue Potatoes

Red Potatoes


Balancing your proteins, carbohydrates and fats in this deliciously tasty dinner recipe.

Created for WA Potatoes by Tamara Lee

  1. Chop the potatoes into bits sized pieces, leaving the skins on. Steam them until soft.
  2. Finely dice the onion and garlic. Pan fry on a non-stick wok or large frying pan with the coconut oil, soy sauce, ginger, chilli, salt and pepper.
  3. Dice the tofu into bite sized pieces. In a separate pan, cook in 1 Tbsp of coconut oil until it browns slightly. Set aside.
  4. Add the coconut cream, water and peanut butter to the wok. Stir well until the peanut butter is mixed through.
  5. Thinly slice the carrots and cabbage. Chop the broccoli into bite sized pieces and add them all to the satay sauce mixture. Cook for 7 minutes, until the vegetables start to soften.
  6. Add in the steamed potatoes and tofu and stir through. Serve on rice or quinoa.
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