Satay Tofu & Vegetables
- 350g firm tofu
- 1 tablespoon olive oil
- 1 carrot, sliced
- 1 red capsicum, sliced
- 1 cup snow peas
- ½ cup broccoli florets
Marinade
- 1 cup pineapple juice
- 2 tablespoons soy sauce *
- 2 cloves garlic, crushed
- 1 teaspoon honey
Satay Vegetable Sauce
- ½ cup Crunchy Peanut Butter
- 1 small onion, diced
- 1 cup vegetable stock *
- 1 teaspoon cumin
- ½ cup low fat soy milk or dairy milk
- ½ teaspoon mild curry powder
- ½ cup reserved marinade
- 1 ½ tablespoons lemon juice
- Cut tofu into eight 1cm thick small rectangles.
- Combine all marinade ingredients in a shallow dish and 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.
- Combine all Sauce ingredients 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. Serve 4-6.
Preparation time: 20 minutes
Marinating time: 30 minutes
Cooking time: 20 minutes