Satay tofu ‘steaks’ with steamed greens
4 serves
15 m
15 m
Ingredients
- 500 g firm tofu
- 2 teaspoons sunflower oil
- 2 bunches baby bok choy, quartered lengthways
- 300 g green beans, trimmed
- 250 g (2 x 125 g cups) microwave brown rice and multigrains
- Sliced red chilli and green shallots, to serve
Satay sauce
- ¾ cup light and creamy evaporated milk
- ¼ cup crunchy peanut butter (see tips)
- 1 tablespoon Thai chilli jam
- 2 teaspoons salt reduced soy sauce
- 1½ teaspoons curry powder
Method
Step 1
To make satay sauce, combine all ingredients in a small saucepan over medium heat. Stir until smooth and combined. Bring to the boil. Remove from heat. Cover to keep warm.
Step 2
Cut tofu in half crossways, then cut pieces in half through the side to give 4 ‘steaks’. Pat dry with paper towel to absorb excess moisture, then brush both sides with oil.
Step 3
Heat a large non-stick grill pan or frying pan over a medium-high heat. Add tofu ‘steaks’ and cook for about 3 minutes on each side or until golden.
Step 4
Meanwhile, steam or microwave bok choy and beans until tender. Heat rice cups in microwave, following packet instructions.
Step 5
Divide rice and vegetables over 4 plates. Top with tofu ‘steaks’. Drizzle with warm satay sauce. Serve sprinkled with chilli and shallots.
Tips
- Choose peanut butter made from 100% peanuts with no added sugar and no added salt.
- Replace brown rice and multigrains with any microwaveable wholegrain rice blend or substitute 1½ cups cooked brown rice.
