Tuesday, 10 October 2017

Nutty Tofu Satay

This is a super yum recipe that comes from Nadia Lim's My Food Bag,
with some alternative additions.

Ingredients
serves 2
takes 30mins

BROWN RICE
  • 1/2 cup brown rice
  • 3/4 cups water
SUPER NUT TOFU SATAY
  • Drizzle of sesame oil
  • 110g mix of chopped nuts such as cashews, peanuts, almonds OR 1/2 cup of crunch peanut butter
  • 2 shallots, finely diced
  • 1 makrut lime leaf
  • ½ teaspoon salt 
  • 1 tablespoon finely grated ginger
  • ¾-1 can coconut milk (shake well before opening)
  • 1 block tofu, diced 2cm
  • 2 tbsp soy sauce 
  • 1 tbsp sweet chilli sauce 
ASIAN SLAW
  • 1 teaspoon soy sauce 
  • 1 tablespoon sesame oil 
  • 2 teaspoons sweet chilli sauce 
  • 1 teaspoon rice wine vinegar 
  • 1 baby bok choy, end trimmed 1cm and rinsed OR red cabbage thinly sliced
  • 1 carrot OR Raddish thinly sliced
  • 1 handful baby spinach leaves
TO SERVE
  • ½ punnet micro-coriander, freshly snipped OR fresh coriander OR parsley chopped
METHOD
  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. When rice has 10 minutes cook time remaining, heat sesame oil in a medium fry-pan on medium heat. Toast supernut mix with peanuts for about 1 minute, until toasted OR add crunch peanut butter to oil and stir for 1 minute.
  3. Add shallots, makrut leaf, salt and ginger to pan and cook a further 2-3 minutes, until fragrant. Add coconut milk and bring to a simmer.
  4. Add tofu and first measures of soy sauce and sweet chilli sauce to pan, and simmer for 4-5 minutes, until thick and creamy. Remove from heat and season to taste with salt and pepper.
  5. While tofu simmers, whisk together second measures of soy sauce, sesame oil, sweet chilli sauce and rice wine vinegar in a large bowl.
  6. Thinly slice bok choy; cut carrot into thin matchsticks or grate; roughly chop baby spinach leaves OR your choice of slaw ingredients. Toss in a large bowl with dressing and season to taste with salt and pepper.
  7. To serve, spoon ¾ cup cooked brown rice into each bowl and spoon over super nut tofu satay with plenty of sauce. Top with a handful of Asian slaw and garnish with coriander. Super yum!


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