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.
Satay Tofu & Shiitake Mushrooms with Mangetout Rice
Talk about plant-powered deliciousness. Sizzle protein-rich tofu from The Tofoo Co with shiitake mushrooms, then pour over a moreish satay sauce of tamari, lime, maple syrup and peanut butter. Serve with zesty lime rice, mangetout and a little red chilli for heat.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 unwaxed lime
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 160g mangetout
- 2 tbsp maple syrup
- 2 garlic clove
- 160g brown rice (brown rice (100%))
- 1 chilli
- 60g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 120g shiitake mushrooms
- 4cm fresh ginger
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 handful of fresh coriander
Nutritional Information
Calories: 553
Protein: 32g
Carbs: 42g
Fat: 27g
Satay Tofu & Shiitake Mushrooms with Mangetout Rice
Talk about plant-powered deliciousness. Sizzle protein-rich tofu from The Tofoo Co with shiitake mushrooms, then pour over a moreish satay sauce of tamari, lime, maple syrup and peanut butter. Serve with zesty lime rice, mangetout and a little red chilli for heat.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Return to the pan and set aside.
- Halve the mushrooms. Finely chop or grate the ginger. Finely chop or crush the garlic. Thinly slice the chilli (remove the seeds for less heat). Zest the limes. Crumble the tofu into bite-sized pieces, using your hands.
- Heat a large frying pan with 2 tsp oil on medium-high heat. Add the mangetout and cook for 2-3 mins, until softened. Remove from the pan and set aside. Reheat the pan with 1 tbsp oil on high heat. Add the tofu and mushrooms and cook for 6-8 mins, until the tofu is crisp and golden.
- Make the satay sauce; in a small bowl, mix the tamari, juice from 1 lime, maple syrup, peanut butter, half the chilli paste (or to taste) and a splash of water. Stir until smooth. Roughly chop the coriander.
- Stir the ginger, garlic and a pinch of chilli (to taste) into the tofu. Season with sea salt and black pepper. Pour over the satay sauce and cook for 1 min. Add a splash of water to make a creamier sauce, if necessary. Stir in the coriander.
- Stir the mangetout and lime zest (to taste) into the cooked rice. Serve on plates with the satay tofu. Garnish with the remaining lime (cut into wedges) and a sprinkle of chilli (optional).
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