Satay tofu ‘steaks’ with steamed greens (for two)
2 serves
15 m
15 m
Ingredients
See recipe for serves 4 here
- 250 g firm tofu
- 1 teaspoon sunflower oil
- 1 bunch baby bok choy, quartered lengthways
- 150 g green beans, trimmed
- 125 g steamed rice super grains microwave cup
- Sliced red chilli and green shallots, to serve
Satay sauce
- ½ cup light and creamy evaporated milk
- 1½ tablespoons crunchy peanut butter (see tips)
- 2 teaspoons Thai chilli jam
- 1 teaspoon salt reduced soy sauce
- ¾ teaspoon 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 through the side to give 2 rectangular ‘steaks’. Pat dry with paper towel to absorb excess moisture, then brush both sides with oil.
Step 3
Heat a 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 cup in microwave, following packet instructions.
Step 5
Divide rice and vegetables over 2 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 ¾ cup cooked brown rice.
