The first time I visited the Parisian épicerie Goumanyat, I was absolutely enthralled by their “sniffing bar” and, in particular, by one spice : saté. This Indonesian spice blend consists of chilis, peanuts, dried shrimp, garlic and sesame – a nutty, savory and versatile treat.
My favorite way to use saté is on products that are mild in flavor, as it is far from the most powerful spice in my cupboard. Tofu and bok choy make for a healthy and fast vegetarian stir fry, and the saté works wonderfully with garlic and the mild flavor of sunflower seed oil in this recipe. A splash of apple cider vinegar and a pinch of salt round out and enhance the other flavors.
To read more about Goumanyat, check out my review in Vingt Paris Magazine.
- 1 tbsp saté seasoning
- sunflower seed oil
- 2 cloves of garlic
- tbsp apple cider vinegar
- two heads baby bok choy
- 1/3 – 1/2 block of extra firm tofu
- Squeeze out extra liquid from tofu by draining and pressing down with a spatula or other flat utensil.
- Slice desired quantity of tofu and lay on paper towel to soak up excess water.
- Heat 1-2 tsp sunflower seed oil in a pan.
- When oil is hot, add sliced tofu and sprinkle saté seasoning over slices.
- Press down on the frying tofu with a spatula to squeeze/cook out excess liquid (the saté will start to melt into the tofu and mix in with the oil during this process).
- Flip tofu and cut into smaller pieces with spatula, creating a tofu “scramble”.
- When tofu is lightly fried/toasted on all sides, remove from the pan.
- Add another tsp of sunflower seed oil to pan.
- Chop garlic and add to pan (be careful not to burn!).
- Wash bok choy, chop into bite-sized pieces, and add to pan.
- Cook bok choy until wilted/tender.
- Add tofu back into pan to heat.
- Remove all ingredients from pan. Add a tbsp of apple cider vinegar and toss. Salt to taste.
- You can also add gomasio and sumac to this recipe if you have either in your pantry
- Storing tofu: change the water in the container every day to prolong freshness.