Supernut Tofu Satay with Asian Slaw

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. Finely dice shallots and dice tofu 2cm.
2. When rice has 10 minutes cook time remaining, heat a drizzle of sesame oil in a medium fry-pan on medium heat. Toast super nut mix with peanuts for about 1 minute, until toasted. Add shallots, makrut lime leaf, salt and ginger to pan and cook a further 2-3 minutes, until fragrant.
3. Add coconut milk and bring to a simmer. Add tofu and first measures of soy sauce and sweet chilli sauce and simmer for 4-5 minutes, until thick and creamy. Remove from heat, remove lime leaf with tongs and season to taste.
4. While tofu simmers, in a large bowl, whisk together sesame oil, vinegar and second measures of soy sauce and sweet chilli sauce.
5. Thinly slice bok choy; cut carrot into thin matchsticks or grate; roughly chop spinach. Toss in large bowl with dressing and season to taste. Roughly chop coriander leaves.
6. To serve, spoon ¾ cup cooked brown rice into each bowl and spoon over supernut tofu satay with plenty of sauce. Top with a handful of slaw and garnish with coriander.