Tofu Satay Bowl with Crunchy Veg

Ingredients · per serving

• 80 g Red cabbage
• ½ medium Cucumber
• 1 medium Lime
• 1 medium Carrot
• to taste Black pepper
• 2 tbsp Roasted peanuts (unsalted)
• 2 cloves Garlic
• 2 tbsp Sunflower oil
• 1 tbsp Crispy fried shallots
• 3 tbsp Peanut butter
• 100 ml Coconut milk
• ½ tsp Sambal oelek
• 1 tsp Fresh ginger
• 2 tbsp Soy sauce
• 1 small bunch Fresh mint
• 3 tbsp Cornflour
• 1 small bunch Fresh coriander
• 250 g Firm tofu
• 1 stalk Spring onion
• to taste Salt
• 1 tbsp Light brown sugar
• 75 g Jasmine rice
• ½ tsp Garlic powder

Instructions

1. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Drain the tofu, wrap in 4 layers of kitchen paper, press firmly. Cube into 2cm pieces. Toss with cornflour, garlic powder, salt and pepper.
3. Heat 2 tbsp sunflower oil in a wide pan over medium-high heat. Add the tofu in a single layer. Fry 3 minutes per side (12 min total — 4 sides) until deeply golden and crisp on all surfaces.
4. Make the satay sauce in a small pan: peanut butter, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, ginger, chili paste. Warm over low heat 2 minutes, whisking, until smooth and glossy. Loosen with water if too thick.
5. Tip the crispy tofu into the satay sauce. Toss to coat each piece glossy.
6. Julienne the carrot. Shred the red cabbage. Slice the cucumber. Chop the spring onion.
7. Build the bowls: rice as base. Pile on the satay tofu, carrot, red cabbage and cucumber in segments. Top with crushed peanuts, fresh coriander, mint and crispy fried shallots. Drizzle extra satay sauce over the top. Lime wedge.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.