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 Scramble with Lime & Mangetout Rice
Enjoy a tasty combo of protein-packed tofu, shiitake mushrooms and peanut satay sauce, spiced up with garlic, ginger and fiery chilli. It comes with a side of lime-infused rice, topped with fresh mint and crunchy mangetout for added vitamins and fibre.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 80g brown rice (brown rice (100%))
- 1 chilli (use half)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 unwaxed lime
- 4cm fresh ginger
- 60g shiitake mushrooms
- 2 garlic clove
- 80g mangetout
- 1 tbsp maple syrup
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 handful of fresh mint
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 597
Protein: 33g
Carbs: 43g
Fat: 30g
Ingredients
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g brown rice (use half) (brown rice (100%))
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 4cm fresh ginger (use half)
- 1 tbsp maple syrup (use half)
- 1 chilli (use a quarter)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 60g shiitake mushrooms (use half)
- 80g mangetout (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime (use half)
- 2 garlic clove
- 1 handful of fresh mint (use half)
Nutritional Information
Calories: 608
Protein: 34g
Carbs: 47g
Fat: 30g
Satay Tofu Scramble with Lime & Mangetout Rice
Enjoy a tasty combo of protein-packed tofu, shiitake mushrooms and peanut satay sauce, spiced up with garlic, ginger and fiery chilli. It comes with a side of lime-infused rice, topped with fresh mint and crunchy mangetout for added vitamins and fibre.
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Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Return the rice to the pan and set aside.
- Halve the mushrooms. Finely chop or grate the garlic and ginger. Thinly slice half the chilli (remove the seeds for less heat). Zest and quarter the lime. Pick the mint leaves from the stalks and finely chop them.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the mangetout, then cook for 2-3 mins, until softened. Remove from the pan and set aside.
- Reheat the pan with 1 tbsp oil to high heat. Add the mushrooms and crumble in the tofu. Cook for 6-8 mins, until the tofu is crisp and golden. Stir in the ginger, garlic and a pinch of chilli (to taste). Season with sea salt and black pepper
- Meanwhile, make the satay sauce; mix the tamari, juice from 2 lime wedges, maple syrup, peanut butter, half the chilli paste (or to taste) and a splash of water, in a small bowl. Stir until smooth. Pour the satay sauce over the tofu, then cook for 1 min. Add another splash of water to loosen the sauce, if necessary.
- Once the rice is cooked and drained, stir in the mangetout, lime zest (to taste) and half the mint. Serve the rice with the satay tofu. Garnish with the remaining mint, lime wedges and chilli (optional).
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