satay tofu
Per serving : 415kCal / Carbs 20g / Protein 14g / Fat 31g
Ingredients
270ml coconut milk70g crunchy peanut butter
2 tbsp tamari
2 tsp olive oil
200g tofu, cut into cubes
2 bunches bok choy, chopped
1 large cucumber, cut into matchsticks
2 carrots, cut into ribbons
To serve:
Spring onions, sliced
Fresh red chilli
How to make it
- Preheat oven to 190°C/375°F/gas 5.
- Place the coconut milk, peanut butter and soy sauce in a saucepan over low heat. Cook for 10 minutes, stirring occasionally, allowing the sauce to thicken.
- Meanwhile, in a large saucepan, add the olive oil and cook the tofu for 7-10 minutes, constantly shaking the pan and flipping the tofu.
- Transfer the tofu to a baking tray and place in the oven for 5 minutes while you cook the remainder of the meal.
- Place the bok choy in the same pan the tofu was in and cook for 5 minutes.
- Transfer to 3 serving bowls, along with the carrot and cucumber.
- Top with tofu, satay sauce, fresh spring onion and chilli if you desire.