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Spicy Satay Tofu Skewers with Black Rice
Our easy satay sauce – with sticky peanut butter, creamed coconut and sweet maple syrup – is deliciously addictive. Add chilli paste for spiciness, then drizzle all over protein-rich tofu. Pair with black rice and colourful veggies for extra vitamins!
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp maple syrup
- 80g baby corn
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 courgette
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 unwaxed lime
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 15g creamed coconut
- 4 skewers
- 100g black rice (black rice (100%))
Nutritional Information
Calories: 625
Protein: 37g
Carbs: 46g
Fat: 31g
Ingredients
- 15g creamed coconut (use half)
- 1 unwaxed lime (use half)
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 courgette (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp maple syrup (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 100g black rice (use half) (black rice (100%))
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 skewers
- 80g baby corn (use half)
Nutritional Information
Calories: 625
Protein: 37g
Carbs: 46g
Fat: 31g
Spicy Satay Tofu Skewers with Black Rice
Our easy satay sauce – with sticky peanut butter, creamed coconut and sweet maple syrup – is deliciously addictive. Add chilli paste for spiciness, then drizzle all over protein-rich tofu. Pair with black rice and colourful veggies for extra vitamins!
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain and return to the saucepan.
- Drain the tofu, pat dry with paper towel, and cut into 2cm cubes. Heat a large frying pan with 1/2 tsp oil on medium heat. Add the tofu and cook for 5 mins, turning occasionally, until golden. Add half the tamari and cook for 1 min. Remove from the pan and set aside on a plate.
- Make the satay sauce; boil a kettle and dissolve the creamed coconut in a jug with 100ml boiling water (50ml for 1 person). Then, add the peanut butter, maple syrup, half the chilli paste, juice from half the lime and the remaining tamari. Mix well to dissolve.
- Roughly chop the baby corn. Cut the courgette on an angle in 1/2cm thick half-moons. Reheat the frying pan with 1/2 tsp oil on medium-high heat. Add the baby corn, courgette and ginger & garlic paste. Cook for 4-5 mins, until soft and golden, then remove from the pan. Once the rice is cooked, stir in the vegetables and season with sea salt.
- Thread the tofu onto skewers. Keeping the frying pan on medium heat, add the tofu skewers and half the satay sauce. Cook for 2-3 mins, until the sauce thickens and coats the tofu.
- Serve the vegetable rice on plates and top with the tofu skewers. Drizzle over the remaining satay sauce and chilli paste (to taste). Serve with the remaining lime, cut into wedges.
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