TOFU & PEPITA SATAY BOWLS
SERVES 4 PREP 10 MINS + DRAINING COOK 25 MINS PER SERVE 3724kj COST $$$
300g firm tofu 2 cups black rice 3 cups water 1 bunch broccolini, halved 1 red capsicum, seeded, wedges ¼ red cabbage, finely shredded pepitas, lime wedges, to serve SATAY SAUCE 2 tsp sesame oil 1 long red chilli, seeded, finely chopped 2 tsp grated ginger ½ cup crunchy peanut butter 270ml can coconut cream ½ cup water 2 tbsp tamari ¼ cup lime juice
1 Line an oven tray with paper towel. Place tofu on tray, top with another piece of paper towel and another tray. Weigh down with heavy cans about 1 hour, to squeeze all excess moisture from tofu. 2 Meanwhile, in a large saucepan, combine rice and water. Bring to boil on high. Reduce heat to low and simmer 25 minutes. 3 SATAY SAUCE In a frying pan, heat sesame oil on medium. Saute chilli and ginger 30 seconds until fragrant. Stir in peanut butter, coconut cream, water, tamari and lime juice. Simmer 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 1-2 minutes each side, until grill marks appear. 5 Divide cabbage, rice, capsicum, broccolini and tofu between serving bowls. Drizzle with satay sauce and serve sprinkled with pepitas and lime wedges.