Super Nut Tofu Satay

Super Nut Tofu Satay

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 8, 2017.
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If nuts begin to colour too fast, simply add a tablespoon of water to the pan. “Use kitchen scissors to cut the entire section of micro-coriander, leaving 1 cm remaining at the base. Cut right before serving.

Ingredients

Brown Rice

  • 1 cup brown rice
  • 1½ cups water

Super Nut Tofu Satay

  • Drizzle of sesame oil
  • 110g supernut mix with peanuts
  • 2 shallots, finely diced
  • 1 makrut lime leaf
  • ½ teaspoon salt
  • 1 tablespoon finely grated ginger
  • ¾-1 can coconut milk (shake well before opening)
  • 1 block tofu, diced 2cm
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chilli sauce

Asian Slaw

  • 1 teaspoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sweet chilli sauce
  • 1 teaspoon rice wine vinegar
  • 1 baby bok choy, end trimmed 1cm and rinsed
  • 1 carrot
  • 1 handful baby spinach leaves

To Serve

  • ½ punnet micro-coriander, freshly snipped

Steps

  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. When rice has 10 minutes cook time remaining, heat sesame oil in a medium fry-pan on medium heat. Toast supernut mix with peanuts for about 1 minute, until toasted. Add shallots, makrut leaf, salt and ginger to pan and cook a further 2-3 minutes, until fragrant. Add coconut milk and bring to a simmer.
  3. Add tofu and first measures of soy sauce and sweet chilli sauce to pan, and simmer for 4-5 minutes, until thick and creamy. Remove from heat and season to taste with salt and pepper.
  4. While tofu simmers, whisk together second measures of soy sauce, sesame oil, sweet chilli sauce and rice wine vinegar in a large bowl.
  5. Thinly slice bok choy; cut carrot into thin matchsticks or grate; roughly chop baby spinach leaves. Toss in a large bowl with dressing and season to taste with salt and pepper.
  6. To serve, spoon ¾ cup cooked brown rice into each bowl and spoon over super nut tofu satay with plenty of sauce. Top with a handful of Asian slaw and garnish with micro-coriander.

Nutritional Information

Energy 2961 kj
708 kcal
Protein 23.8g
Carbohydrate 55.1g
Fat 41.5g