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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 Cabbage Rice & Pickled Cucumber
Everybody loves satay! Our version is drizzled over protein-rich tofu and brightly coloured peppers. Serve on a bed of brown rice and cabbage, with quick pickled cucumbers on the side for freshness. It's a weeknight winner!
High protein
1/3 daily fibre
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 savoy cabbage
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 pepper
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 200g brown rice (100% Brown Rice)
- 1 onion
- 1 cucumber
Nutritional Information
Calories: 598
Protein: 32g
Carbs: 55g
Fat: 26g
Peanut Satay Tofu with Cabbage Rice & Pickled Cucumber
Everybody loves satay! Our version is drizzled over protein-rich tofu and brightly coloured peppers. Serve on a bed of brown rice and cabbage, with quick pickled cucumbers on the side for freshness. It's a weeknight winner!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium frying pan, a medium bowl, a small bowl, a measuring jug & a sieve
Get the rice on & make the pickled cucumber
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely dice the cucumber and onion
- In the medium bowl, combine the cucumber with half the onion. Add the vinegar and a pinch of salt, then leave to pickle
Get sizzlin'
- Dice the peppers into 2cm chunks
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu to the pan and cook for 3-4 mins, turning occasionally, until beginning to crisp
- Add the pepper and remaining onion, then cook for a further 5-6 mins, until the veg softens and the tofu is golden
Make the satay sauce
- In the small bowl, mix together the juice from half the lime, the peanut butter, maple syrup, tamari and 80ml hot water. Stir until combined
- Add the satay sauce to the tofu pan, then cook for 1 min, until the sauce thickens and coats the tofu. Add a splash of water if it becomes too dry
Make the cabbage rice
- Thinly slice the cabbage
- Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the cabbage and ginger & garlic paste
- Cook for 3 mins, then add the cooked rice, along with a splash of water and 2 tsp of pickling liquid. Mix well, then season with salt and pepper
Plate up
- Serve the satay tofu into bowls, with the cabbage rice and pickled cucumber alongside
- Garnish with the remaining lime, cut into wedges
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