Peanut Satay Tofu with Black Rice & Cabbage

Serving size

1 person 2 people 4 people

Ingredients

80g mangetout
½ tsp chilli flakes
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 unwaxed lime
2 spring onion
1 sweetheart cabbage
1 garlic clove
1 courgette
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
100g black rice

(Organic Black Rice)
15g creamed coconut

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	129Kcal	642Kcal
	539kJ	2688kJ
Fat	6.7g	33g
of which saturates	1.7g	8.3g
Carbohydrates	9g	47g
of which sugars	1.9g	9.3g
Protein	7.2g	36g
Salt	0.27g	1.4g
Fibre	2.5g	13g

Ingredients

30g smooth peanut butter (use half) (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
100g black rice (use half)

(Organic Black Rice)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))
2 spring onion
1 unwaxed lime (use half)
1 sweetheart cabbage (use half)
80g mangetout (use half)
15g creamed coconut (use half)
1 garlic clove (use half)
0.5 tsp chilli flakes (use half)
1 courgette (use half)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	126Kcal	646Kcal
	526kJ	2702kJ
Fat	6.5g	33g
of which saturates	1.6g	8.3g
Carbohydrates	9g	47g
of which sugars	1.9g	9.7g
Protein	7.1g	36g
Salt	0.27g	1.4g
Fibre	2.5g	13g

Back

Vegan High protein 1/3 daily fibre 6 plants

Peanut Satay Tofu with Black Rice & Cabbage

Prep time: 20 mins

Total time: 35 mins

Cuisine: Asian

Food group: Vegan

Crispy tofu bites, drizzled in satay sauce, fired up with chilli and brightened with fresh lime. Add courgette and mangetout for vitamins and crunch. Then, spoon everything over black rice and serve with garlicky cabbage. Did we mention it's vegan?

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out 2 large frying pans, a small bowl, a measuring jug & a sieve

Get the rice on

Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Dissolve the creamed coconut and peanut butter in the jug with 100ml boiling water (50ml for 1 person)

Cook the tofu

Drain the tofu, pat dry with paper towel and dice into 3cm cubes
Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Season with salt

Prep time

Dice the courgette into 2cm chunks. Finely chop or crush the garlic. Trim and finely slice the cabbage and spring onions. Quarter the lime
In the small bowl, mix together the tamari, coconut mixture, juice from half the lime and the chilli flakes (for those who'd like the heat)

Add the sauce

Add the courgette and mangetout to the tofu pan and cook for 2 mins. Add the satay sauce and mix to combine
Simmer for 5 mins, until thickened. Add a splash more water to loosen the sauce if needed

Cook the cabbage & plate up

Heat the other large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the garlic and spring onion and cook for 2 mins
Add the cabbage and cook for 3-4 mins, until softened. Season with salt and pepper
Share the satay tofu between bowls, with the rice and cabbage alongside. Garnish with the remaining lime wedges