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!
Equipment
- Oven
- Small Bowl
- Large Saucepan
- Small Frying Pan
- Oven Tray
- 2 x Medium Saucepan
- Wooden Spoon
- Sieve
- Serving Bowls
- Sauce Pouring Jar
Ingredients
Tofu bowl
- 400g Tofu (drained, pressed & cut into 3/4 inch cubes)
- 1 Tbsp Soy Sauce or Tamari
- 1 Tbsp Hot Chilli Sauce
- 220g Tender Stem Broccoli
- 2 Carrots (peeled & ribboned)
- 2 Spring Onions (sliced)
- 2 Tbsp Organic Nut & Seed Salad Topper
Almond satay sauce
- 200ml Coconut Milk
- 2 Tsp Hot Sauce
- 1 Tbsp Soy Sauce or Tamari
- 1/2 Onion (diced)
Optional
- 1 Clove Garlic (crushed)
- Half a Lime
Method
- Firstly, get the Brown Rice cooking on the hob in a medium saucepan covered with boiling water.
- 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.
- 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.
- Lightly toast all the seeds in a dry pan for 2 minutes over a low heat and set aside.
- 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.
- 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)
- Top with the toasted seeds and chopped spring onions.
- Pour the almond satay sauce into a jug & drizzle over the meal. Enjoy!
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