Speedy Satay Tofu & Broccoli with Pak Choi Rice

Serving size

1 person 2 people 4 people

Ingredients

560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
2 spring onion
1 head of broccoli
1 unwaxed lime
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
15g creamed coconut
1 pepper
2 pak choi
3 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
60g deep roast peanut butter (Peanuts, Nuts)

(peanuts, sea salt)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 tbsp maple syrup

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	601Kcal
	472kJ	2515kJ
Fat	5.5g	29g
of which saturates	1.2g	6.2g
Carbohydrates	9g	47g
of which sugars	1.6g	8.7g
Protein	6.7g	36g
Salt	0.4g	2.1g
Fibre	2.6g	14g

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Vegan Ready in 20 High protein 1/3 daily fibre 8 plants Low sat fat

Speedy Satay Tofu & Broccoli with Pak Choi Rice

Prep time: 15 mins

Total time: 20 mins

Cuisine: Thai

Food group: Vegan

Ready in 20 minutes, this is the perfect dinner for busy weeknights. You'll sizzle broccoli, peppers and pak choi with fluffy brown rice and plenty of ginger and garlic. Top with golden bites of tofu, drenched in a sticky peanut satay sauce. What's not to love?

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a sieve, 2 large frying pans & a measuring jug

Get the broccoli on

Cut the broccoli into bite-sized florets
Add the broccoli to the saucepan and boil for 3-4 mins, until cooked, then drain

Get sizzlin'

Drain the tofu, pat dry with paper towel, and cut into 2cm cubes
Dice the pepper in 2cm squares
Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu and pepper to the pan. Sprinkle over half the curry powder and cook for 8-10 mins, turning occasionally, until crisp and golden. Season with salt and pepper

Meanwhile, make the satay sauce

Halve the lime. Dissolve the creamed coconut in the jug with 200ml boiling water
Add the peanut butter, maple syrup, tamari, the remaining curry powder and half the ginger & garlic paste
Squeeze in the juice from half the lime, then mix until smooth

Heat up the rice

Roughly chop the pak choi into bite-sized pieces
Heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi and cook for 2-3 mins, until softening
Add the rice and the remaining ginger & garlic paste, then break the rice up with a wooden spoon
Add a splash of water and cook for 2-3 mins, until the rice is piping hot. Season with a pinch of salt and pepper

Last bits & plate up

Once the tofu is golden, add the broccoli and satay sauce to the pan and toss to coat. Cook for 1-2 mins, until the sauce thickens and coats the tofu. Add a splash of water to the sauce if it gets too dry
Thinly slice the spring onions at an angle
Serve the rice in bowls topped with the satay tofu & broccoli. Garnish with the spring onions and remaining lime, cut into wedges