Supernut Tofu Satay with Brown Rice & Slaw

Supernut Tofu Satay with Brown Rice & Slaw

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, December 22, 2019.
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Ingredients

Rice

  • 1 cup Japanese brown rice
  • 1½ cups water

Sauce

  • 1 shallot, finely diced
  • 1 makrut lime leaf, middle stem removed & leaf very thinly sliced
  • 1 Tbsp grated ginger
  • 3/4 can coconut milk
  • 1 pack peanut butter
  • 2 Tbsp soy sauce
  • 1 Tbsp sweet chilli sauce
  • 1 tsp rice wine vinegar

Tofu

  • 1 block tofu, diced 2cm
  • 2 Tbsp cornflour
  • 1 Tbsp soy sauce

Slaw

  • 1 baby bok choy, thinly sliced
  • 1 carrot, grated
  • 1/2 pack baby spinach, roughly chopped

To Serve

  • 1 pack coriander, leaves picked
  • 1 pack supernut mix

Steps

  1. Cook rice. Combine rice, water measure 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. Meanwhile, prep shallot, makrut lime leaf & ginger. Set aside.
  3. Prep & cook tofu. Toss tofu in a bowl with cornflour and a pinch of salt. Heat a good drizzle of oil in a large fry-pan on medium-high heat. Cook tofu for 6-8 minutes, turning every few minutes, until golden and crispy. Remove from heat and add soy sauce to pan. Toss to coat.
  4. Meanwhile, cook satay sauce. Heat a drizzle of sesame oil in a small pot on medium heat. Cook shallot, lime leaf and ginger for 2-3 minutes, stirring, until fragrant. Add all remaining satay sauce ingredients and simmer for 3-4 minutes. Season to taste with salt, if needed.
  5. Prep slaw. Toss all slaw ingredients in a bowl with a drizzle of sesame oil and soy sauce. Season to taste.

Nutritional Information

Energy 3015 kj
721 kcal
Protein 25.6g
Carbohydrate 55.0g
Fat 41.4g