I love dishes that are quick to make, delicious and relatively healthy. You could make this dish even healthier by replacing the white rice with a healthy grain such as Quinoa. This is a great way to use tofu. I love tofu but it does need to be prepared properly otherwise it can taste bland and tasteless. You could sneak extra veggies into the rice to help you consume your five a day. This dish also works well with teriyaki sauce if you’re looking for a hit of sweetness. Keep your eyes peeled as I’ll be posting a great, easy recipe for homemade teriyaki sauce. Read on for my recipe for vegan Indonesian Tofu with Satay Sauce…..
- 250 grams basmati rice, rinsed
- 100 grams crunchy peanut butter
- 4 tablespoons finely chopped peanuts
- 3 teaspoons tamarind paste
- 1 garlic clove, crushed
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 1/2 tablespoons Soy Sauce
- 500g extra firm tofu, cut into thick slices
- 80ml olive oil, for frying
- 100 grams cornflour
- 1 cucumber, cut into thin slices
- 150g bean sprouts
- 2 spring onions, sliced, plus extra to serve
Cook rice according to pack's instructions then separate rice grains with a fork.
Whilst rice is cooking, mix together peanut butter, chopped peanuts, tamarind, soy sauce, garlic, lime juice, sugar, 150ml water together then add to a saucepan. Simmer over a medium heat. Stir regularly until the sauce thickens. Once thick set sauce aside (don't let it get cold).
Heat oil in a large frying pan over a high heat. Coat each tofu slice in the cornflour. Cook tofu for 3 to 4 minutes each side until golden. Pat cooked tofu with paper towel to soak up excess oil..
Mix cucumber, beansprouts and spring onions with the rice. Place rice into serving bowls. Place tofu on top and spoon over some sauce. Sprinkle with peanuts and spring onions onion. Serve.