Crispy Tofu, Veg & Rice Satay Bowl Recipe

Crispy Tofu, Veg & Rice Satay Bowl Recipe
SERVES

TIME TO PREPARE

STORAGE
Keep refrigerated.
Gluten Free Vegan Sugar Free Dairy Free

This is the perfect super healthy lunch or dinner dish - crispy tofu with fluffy, nutty brown rice combine well with fresh vegetables, spices & nut topping. Almond satay sauce brings the whole meal together for an array of textures & tastes. Squeeze over lime for a finishing touch! 

Print

Ingredients

Equipment
  • Oven
  • Small Bowl
  • Large Saucepan
  • Small Frying Pan
  • Oven Tray
  • 2 x Medium Saucepan
  • Wooden Spoon
  • Sieve
  • Serving Bowls
  • Sauce Pouring Jar

Method
  1. Firstly, get the Brown Rice cooking on the hob in a medium saucepan covered with boiling water. 

  2. For the Tofu, preheat the oven to Gas Mark 6. Season the Tofu, then cover with the hot chilli and soy sauce. Saute in a large frying pan for 5 minutes, turning halfway. Empty the Tofu onto an oven tray (line tray if you wish) and bake for 15 minutes.

  3. Next, to cook the tenderstem Brocolli, bring a pan of salted water to the boil and cook for 3–4 minutes until tender, but still with some bite. Drain under cold water.

  4. Lightly toast all the seeds in a dry pan for 2 minutes over a low heat and set aside.

  5. To make the Almond Satay Sauce - add all the ingredients for the sauce to a medium sized pan and bring to a simmer. Mix with a wooden spoon to ensure everything has combined well and remove from the heat.

  6. Then to assemble! Add the sieve drained rice, browned tofu, cooked broccoli and carrots to the bottom of 2-4 bowls. (Dependant on how many people you plan to serve)

  7. Top with the toasted seeds and chopped spring onions.

  8. Pour the almond satay sauce into a jug & drizzle over the meal. Enjoy!

Crispy Tofu, Veg & Rice Satay Bowl Recipe
28 June 2017 - 4:36pm