Carb-Conscious Spicy Satay Tofu

Nutrition per serve

Ingredients

• 200g peanut satay tofu
• 1pcs capsicum
• 1head broccoli
• 1clove garlic
• 1pcs spring onion
• 1bunch coriander
• 20g roasted peanuts
• 20g sambal oelek
• 10ml sesame oil
• 300g cauliflower rice
• 19ml neutral-flavoured oil
• 15ml soy sauce
• 5ml sugar

Method

1. Step 1 — Prep tofu
   Put the tofu, with any marinade, in a large bowl. Add 1 tsp oil and 1 tsp soy sauce and turn to coat.
2. Step 2 — Prep vegetables
   Thinly slice the capsicum. Coarsely chop the broccoli stem, then cut the head into small florets. Crush or finely chop the garlic. Thinly slice the spring onion. Coarsely chop the coriander, including the stems. Coarsely chop the peanuts.
3. Step 3 — Make sauce
   Combine the sambal oelek, half the sesame oil, 3 tsp soy sauce and 1 tsp sugar in a bowl (the sambal oelek contains chilli; reduce for less of a chilli-kick).
4. Step 4 — Start stir-fry
   Heat 2 tsp oil in a medium deep frypan over high heat. Cook the tofu for 3 mins each side or until golden. Remove from the pan, then slice. Heat 2 tsp oil in the pan over high heat. Stir-fry the capsicum and broccoli for 3-5 mins until just tender (adding a little water while stir-frying creates steam and ensures your vegetables cook without burning).
5. Step 5 — Cook cauliflower 'rice'
   Meanwhile, heat the remaining sesame oil in a medium frypan over medium-high heat. Cook the garlic, spring onion and cauliflower rice, stirring, for 3-4 mins until warmed through. Season with salt and pepper.
6. Step 6 — Finish stir-fry and serve
   Add the tofu, sauce mixture and coriander to the vegetables and cook, stirring, for 1-2 mins until slightly reduced. Divide the cauliflower 'rice' and tofu stir-fry among bowls. Scatter over the peanuts to serve.

Allergens

Soy, Gluten, Peanut, Wheat, Sulphites, Sesame