Peanut Satay {Inspired by The Coup} - RECIPE

This recipe is inspired by something similar at one of my favourite recipes at the Coup here in Calgary. It's simple, has very few ingredients, is gluten free, and super nutritious. The Coup (and this recipe) uses tofu, but you can easily modify this with chicken or shrimp etc. Here's what you're going to need to whip this up:

  • Brocoli
  • Spinach
  • Thick pad thai rice noodles
  • Tofu (or protein of choice) -- prep tofu beforehand by cutting it lengthwise to make it thinner and laying it out on paper towl. Place something heavy (like a cutting board with cans on it) to help press the water out of the tofu.
  • Peanuts

Dressing Ingredients:

  • 2 tbsp peanut butter (the real deal, no Kraft or Skippy)
  • 1/4 cup tamari (use low sodium if you can find it--regular tamari or soy sauce makes this a little too salty)
  • 2 tbsp sesame oil
  • little bit of garlic
  • pinch of ginger powder
  • To make the dressing, add all the ingredients into a mason jar with a lit and shake vigorously; if peanut butter isn't blending smoothly, use a fork and whisk until it becomes smooth


Start by prepping your broccoli and getting it ready to be steamed. Cut your tofu into smaller rectangles/bite sized chunks. Heat a frying pan on medium high heat with a little oil; once the pan is hot, lay the tofu into the oil and let it fry on one side for 5-7 minutes before flipping over and repeating the process. Be cautious of the oil, it'll start to splatter. While the tofu is frying up, simultaneously steam your broccoli and prep your rice noodles. Once everything on your stove top is done cooking, add a couple handfuls of spinach on the bottom of your dish, top with the noodles, broccoli, and tofu, and then drizzle with your sauce.