SATAY TOFU

Prep time: 10 minutes
Cook time: 30 minutes

INGREDIENTS

For the tofu and sauce:

• 1 block firm tofu
• 1 can light coconut milk
• ¼ cup natural smooth peanut butter
• 2 tbsp chilli honey (I use Capilano)
• 1 tbsp minced garlic
• 1 tbsp low-salt soy sauce
• 1 tsp corn flour
• ¼ tsp turmeric
• Garlic olive oil (for frying)

To serve:

• Basmati rice
• Veggies of choice — e.g. lettuce, grated carrot, mint
• Lemon juice and sesame seeds, to top

INSTRUCTIONS

1. Prepare the tofu:
   Dice the tofu into small cubes. Heat a drizzle of garlic olive oil in a large pan and fry the tofu until it starts to turn golden. Drizzle over the chilli honey and continue frying until caramelised and crispy. Transfer to a plate and set aside.
2. Make the sauce:
   In the same pan, add coconut milk, peanut butter, garlic, and soy sauce. Stir over low heat until smooth and well combined.
3. Thicken the sauce:
   Add turmeric and cornflour, then return the tofu to the pan. Stir gently and let the sauce simmer on low heat until it thickens and coats the tofu.
4. Prepare the sides:
   While the sauce is thickening, cook your rice and prep your veggies.
5. Assemble:
   Serve the tofu over rice, add your veggies, and top with a squeeze of lemon juice and a sprinkle of sesame seeds.

NOTES

• You can adjust the sauce to taste — add more peanut butter for creaminess or a splash more soy for saltiness.
• Swap fresh veggies for steamed or frozen ones if you want a warmer, more comforting meal.