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.
Peanut Satay Tofu with Black Rice & Cabbage
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?
High protein
1/3 daily fibre
6 plants
Serving size
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
Nutritional Information
Calories: 642
Protein: 36g
Carbs: 47g
Fat: 33g
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)
Nutritional Information
Calories: 646
Protein: 36g
Carbs: 47g
Fat: 33g
Peanut Satay Tofu with Black Rice & Cabbage
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?
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Cooking Instructions
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
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