Calorie-Conscious Satay Tofu

Nutrition per serve

Ingredients

• 250g cauliflower
• 2clov garlic
• 1pcs carrot
• 1pcs spring onion
• 1pcs pak choy
• 200g peanut satay tofu
• 40g peanut butter
• 15ml boiling water
• 23ml soy sauce
• 10ml honey
• 3ml white vinegar
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Coarsely grate the cauliflower, including the stem (see Make it faster). Crush or finely chop 2 garlic cloves. Finely chop the carrots. Thinly slice the spring onion, keeping the green and white parts separate. Halve the pak choy lengthwise (see Cooking tip). Cut the tofu into 1cm chunks.
2. Step 2 — Make peanut sauce
   Put the peanut butter and 1 tbs boiling water in a bowl and stir to combine well. Add 1 tbs soy sauce, ½ tsp white vinegar and 2 tsp honey and stir to combine.
3. Step 3 — Make fried rice
   Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Add the garlic and cook for 30 secs or until fragrant. Add the carrot and white part of the spring onion and stir-fry for 3 mins or until starting to soften. Add the cauliflower and 2 tsp soy sauce and stir-fry for 3 mins or until starting to brown. Stir in 1 tbs water.
4. Step 4 — Warm tofu
   Put the pak choy on top of the cauliflower rice, cover, then reduce the heat to medium and cook for 2 mins or until tender. Remove the pan from the heat. Meanwhile, heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the tofu, turning, for 4 mins or until golden and warmed through. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the cauliflower fried rice among bowls, then top with the pak choy and tofu. Drizzle with the peanut sauce, scatter with the remaining spring onion and enjoy!
6. Step 6 — Make it faster
   To speed up prep time, coarsely chop the cauliflower, then pulse in a food processor until it resembles rice.

Allergens

Sojabohnen, Gluten, Peanut, Wheat