Vegetable and tofu satay salad Photo by Babiche Martens. You can never have enough salad recipes to whip out over the warmer months. Crunchy vegetables are beautiful with a creamy satay sauce that can be made up to a week in advance, ready to drizzle on an array of dishes. Refrigerate in a jar until needed. If you don't have maple syrup, brown sugar will work equally well. Ingredients Advertisement Directions Firstly make the satay sauce. Place ginger and garlic inasmall pot with the oil and slowly warm through. Add the cumin, then soy, peanut butter, maple syrup and water, stirring over a low heat until smooth. Add a little extra water if needed.