Satay Tofu

Ingredients:

• 200g tofu, cubed
• 150g rice (or another grain)
• 100g sugar snap peas
• 4 radishes, chopped
• 5cm piece cucumber, sliced
• 1 avocado, sliced
• 2 large handfuls salad leaves

Sauce Ingredients:

• 4 tbsp Lovli Spoon Smooth Peanut Butter
• 1 tbsp lime or lemon juice
• 1 tbsp sugar or syrup
• 1 tsp sriracha hot sauce, optional
• 1 tbsp soy sauce (or tamari gluten-free)
• Salt and pepper
• Olive or sesame oil
• To serve: sesame seeds, fresh herbs, spring onion, lime or lemon wedges

 Method

1. Prepare the peanut butter satay sauce by stirring together the peanut butter, lime/lemon juice, sugar or syrup, sriracha hot sauce and tamari soy sauce until thick. Pour in 2 tbsp water to make a creamy sauce. Season with salt and pepper.
2. Add the cubed tofu to a bowl and pour over 4 tbsp of the peanut butter satay and toss well. Leave to rest for 10 minutes and keep the remaining peanut butter satay sauce.
3. Cook the rice (or other grain) according to packet instructions and prepare all the vegetables – steam the mange tout/sugar snap peas if desired until tender.
4. To cook the tofu, heat drizzle of olive or sesame oil in a large pan and add the tofu cubes so they don’t overlap (work in batches if necessary). Flip over the tofu cubes when golden and crispy and continue to cook all sides.
5. To serve, divide the salad leaves between two bowls, top with the cooked rice, the golden tofu cubes, mange tout/sugar snap peas, radishes, cucumber and avocado. Top with some seeds, herbs, spring onion, lime wedges and the satay sauce. Keep any leftovers in separate containers in the fridge for 3 days