Ingredients

Satay Sauce:

• 1 Tbsp red curry paste
• 1/4 cup Mayver’s Peanut Butter
• 2 Tbsp soy sauce or tamari
• 2 Tbsp fresh lime juice
• 2 tsp brown sugar
• 2 tsp fish sauce (optional)
• 250ml full-fat coconut milk

Noodle Bowl:

• 6 large mushroom cups
• 1 medium sized head of broccoli or two bunches broccolini
• 2 cloves garlic
• 1 Tbsp coconut oil
• 200g smoked tofu
• 2 tsp sesame oil
• 180g soba noodles, cooked according to packet directions

Method

1. To make the peanut sauce, add the first 5 ingredients to a small saucepan with a third of the coconut milk. Stir over a low to medium heat until well combined then add the remainder of the coconut milk. Bring to a slow boil while stirring, then reduce heat and simmer for 20 minutes or until the sauce has started to thicken and darken in colour.
2. In the meantime, fry the garlic in the coconut oil over medium heat in a large frypan, for around 1 minute. Add the roughly chopped vegetables and a splash of water and cook for about 7-8 minutes, stirring occasionally.
3. In a separate frypan, heat the sesame oil over medium to high heat and add the sliced tofu. Fry a minute or two each side until golden.
4. Add the tofu and cooked soba noodles to the larger frypan with the cooked vegetables and add two-thirds of the sauce, mixing well to combine all ingredients.
5. Serve topped with the remaining sauce and chopped peanuts or sesame seeds.

Recipe and photo provided by the talented @tohercore