13 April 2014

Satay Tofu

Updated 17/08/14
Cooking time: 25-30 minutes
Serves: 2

Just got back from a 5 mile walk round the lake, it was a perfect day, sunny & warm and I'm feeling great right now - tired but great! This next recipe is from last night's dinner, it was super easy and really nutritious!

You'll need:
Griddle pan
Whisk/ fork to mix sauce

Virginia Water Lake
Virginia Waters Waterfall
1/2 block firm tofu, drained and chopped
1 heaped tbsp peanut butter
1 red chilli, chopped with seeds removed
Juice of 1 lime
3 tbsp soy sauce
150g wholegrain rice
1/2 head Broccoli, chopped
2 handfuls Samphire, chopped
4 leaves Cavolo Nero cabbage, finely chopped
1 clove garlic, finely chopped
4 spring onions, chopped
Juice of 1/2 a lemon
1 tsp coconut oil 

1.Boil the rice for 25-30 minutes & then drain.
2. Mix together the PB, chilli, lime juice and soy sauce, and set 1 tbsp of this to one side.
3. Coat the tofu with the majority of the satay mix and fry in a griddle pan with a tsp of coconut oil, turning after a few minutes, until golden brown.
4. Remove the tofu from the griddle pan and set aside, then add the garlic, spring onions, lemon juice & the rest of the satay sauce to the griddle pan before adding the veggies, fry off for a few minutes until heated through.
5. Serve the rice, veggies and tofu together & enjoy! 
Satay Tofu
Virginia Water Lake
Satay Tofu