Ingredients

2 carrots
1 zucchini
¼ of a red cabbage shredded finely
2 spring onions
½ large red capscium sliced
Handful of sugar snap peas sliced
1 tablespoon of sesame seeds
260 grams of extra firm tofu
Coconut oil
2 tablespoons of Hail the Kale satay sauce

Hale the Kale satay sauce

1 tablespoon of tamari
1 tablespoon of Mayvers smooth peanut butter
1 teaspoon of garlic
1/2 teaspoon of ginger
3 tablespoons of rice wine vinegar
1 teaspoon of rice malt syrup
3 tablespoons of water depending on consistency

Method

Spiralise the carrot and zucchini. Add the shredded cabbage and capsicum. Meanwhile, heat a pan on high heat and add 1 heaped teaspoon of coconut oil in a pan. Drain extra liquid from the tofu and slice into cubes. Add to the hot pan until tofu is crispy on either side but soft in the middle. To make sauce add all of the ingredients into a small saucepan and simmer over medium heat until the sauce has thickened. Add tofu to the spiralised vegetables and top with clean satay sauce. Top with sugar snap peas, sesame seeds and spring onions.

Recipe by @hail_thekale