Satay Tofu & Vegetable 

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Tofu shows itself as a star ingredient, when accompanied by a piquant satay sauce.

Ingredients:

350 g firm tofu

1 Tbsp olive oil

1 cup pineapple juice

2 Tbsp soy sauce

2 cloves garlic, crushed

1 tsp honey

1/2 cup crunchy peanut butter

1 small onion, diced

1 cup vegetable stock

1 tsp cumin

1/2 cup low-fat soy milk or dairy milk

1/2 tsp mild curry powder

1/2 cup reserved marinade

1 1/2 Tbsp lemon juice

1 carrot, sliced

1 red capsicum, sliced

1 cup snow peas

1/2 cup broccoli florets

Directions:

Cut tofu into eight 1 cm thick small rectangles.

For marinade: Combine pineapple juice, soy sauce, garlic and honey in a shallow dish. Place tofu in marinade and stand for 30 minutes.

Heat half the oil in a frypan. Cook tofu until golden brown on both sides, set aside and keep warm.

For satay sauce: Combine peanut butter, onion, vegetable stock, cumin, milk, curry powder, reserved marinade and lemon juice in a small saucepan over medium heat. Bring mixture to the boil, reduce heat and simmer continuously for 5 minutes.

Whilst sauce is simmering, heat remaining oil in the frypan. Stir-fry carrot, capsicum, snow peas and broccoli for 2 - 3 minutes. Add tofu to the frypan and pour satay sauce over the vegetables and tofu.

Serve over steamed rice.

Variations:

Serving suggestion not included in nutrient analysis.

Author:

© Reproduced under licence from the copyright owner, Sanitarium Health Food Company

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