Satay Tofu Bowl (v)

Bowl recipes are very adaptable, and you can use any combination of your favourite veges to fill them out.

SATAY SAUCE

½ cup peanut butter or other nut butter (I used Fix & Fogg Smoke & Fire) 2 tablespoons each soy sauce and lime juice 1 tablespoon grated fresh ginger 1 tablespoon sesame oil 1-2 teaspoons brown sugar chilli flakes or chilli powder to taste (optional)

TOFU

200-gram block firm tofu ½ cup cornflour for dusting sea salt and ground pepper

vegetable oil for frying

TO ASSEMBLE

2 cups cooked quinoa (1 cup raw)

1 cup edamame beans, blanched

6 stems broccolini, blanched

1 avocado, halved, sliced 2 large carrots, peeled, julienned

2 cups finely shredded red cabbage togarashi for sprinkling

SATAY SAUCE: Whisk all the ingredients together in a bowl and thin with a little warm water to make a looser consistency. Reserve half the sauce for lunch.

TOFU: Press the tofu between several layers of kitchen paper to remove excess water.

Cut the tofu into triangles or rectangles. Season the cornflour generously with salt and pepper and use it to coat the tofu on all sides, pressing it on to adhere.

Heat a little oil in a sauté pan and cook the tofu until it is golden on both sides.

TO ASSEMBLE: Divide the quinoa, edamame beans, broccolini and avocado between two bowls. Divide half the tofu, carrots and red cabbage between the bowls. Reserve the rest for lunch.

Serve the bowls with half of the satay sauce and a sprinkle of togarashi. SERVES 2