Tofu Satay Curry
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesIngredients
1 cup Jasmine Rice
400 g Firm Tofu
1 Brown Onion
½ tsp Sesame Oil
2 Tbsp Yellow Curry Paste
2 Tbsp Smooth Peanut Butter
½ Tbsp Crushed Garlic
1 Tbsp Maple Syrup
200ml Light Coconut Milk
1 cup Vegetable Stock (Liquid)
4 ½ cup Spinach
¾ Irg Carrot
1 Small Broccoli
Directions
- Cook the rice as per packet instructions.
- Cut the tofu into cubes. Slice the onion, peel the carrot into ribbons and chop the broccoli into small florets. Wash and roughly chop the spinach.
- Heat the sesame oil over a medium heat. Add the onion and saute for a few minutes, then add the tofu and cook for another few minutes.
- In a bowl, whisk together the curry paste, garlic, peanut butter, vegetable stock and maple syrup. Pour into the pan along with the coconut milk. Stir to combine.
- Bring the mixture to a simmer, then add the broccoli, spinach and carrot. Continue cooking for 5 minutes or until the broccoli is tender and cooked through.
- Serve over hot rice and optionally garnish with fresh coriander, lime juice and some peanuts.
