Tofu & Pepita Satay Bowls

SERVES 4 PREPARATION 10 MINUTES (PLUS DRAINING) COOKING 25 MIMUTES

300g firm tofu 2 cups black rice 3 cups water 1 bunch broccolini, halved 1 red capsicum, seeded, cut into

wedges ¼ red cabbage, finely shredded pepitas (pumpkin seeds), lime

wedges to serve SATAY SAUCE 2 teaspoons sesame oil 1 long red chilli, seeded,

finely chopped 2 teaspoons grated ginger ½ cup crunchy peanut butter 270ml can coconut cream ½ cup water

2 tablespoons tamari (or soy

sauce) ¼ cup lime juice

1. Line an oven tray with a paper towel. Place tofu on tray, top with another piece of paper towel and another tray. Weigh down with heavy cans for about 1 hour to squeeze all excess moisture from the tofu.

2. In a large saucepan, combine rice and water. Bring to the boil on high. Reduce heat to low and simmer for 25 minutes.

3. SATAY SAUCE. In a frying pan, heat oil on medium. Sauté chilli

and ginger for 30 seconds until fragrant. Stir in peanut butter, coconut cream, water, tamari and lime juice. Simmer for 4-5 minutes, whisking, until thickened and combined. Keep warm.

4. Preheat a barbecue or chargrill plate on high. Cut tofu into 2cm slices. Spray tofu, broccolini and capsicum with oil. Grill each piece for 1-2 minutes each side until grill marks appear.

5. Divide cabbage, rice, capsicum, broccolini and tofu between serving bowls. Drizzle with satay sauce. Serve sprinkled with pepitas and lime wedges.