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.
Speedy Satay Tofu & Broccoli with Pak Choi Rice
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?
Ready in 20
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 601
Protein: 36g
Carbs: 47g
Fat: 29g
Speedy Satay Tofu & Broccoli with Pak Choi Rice
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?
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Cooking Instructions
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
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