A stir fry full of fresh veggies and brown rice is the perfect throw together dinner for any night of the week. Add in some tofu that has been sitting in a nutty, spicy satay sauce to make a regular dinner a stand out one.
Tofu is quite plain which is why it is the perfect ingredient to dress up. It absorbs any flavour you put on it - sweet or savory.
Ingredients Satay Tofu 2 heaped tablespoons natural peanut butter
1 red chilli
1 thumb of ginger
1/4 cup of soy sauce
1/4 cup of water
1/2 tsp sugar (optional)
Veggies 1 broccoli head
10 snow peas
1 large carrot
1 thumb ginger
1 red capsicum
2 cups of brown rice to serve.
Method Satay Tofu
Dice the tofu into 2 inch chunks. In a pan heat the peanut butter, soy sauce, chilli and ginger until they are combined. Turn the heat off and add the tofu to the pan and cover in the sauce. Leave to marinate for at least 30 minutes, ladling the sauce over the little white cubes every so often.
Once the first vegetables hit the pan turn the tofu marinade on low. Allow to bubble until ready.
Put your brown rice on to cook. It will take about 25 minutes. Cook per packet instructions.
Chop the ginger and onion and add them to a wok with oil or water. Turn the heat up and cook for 2-3 minutes.
Julianne the carrots, snow peas and capsicum. Chop the mushrooms and broccoli and gradually add the vegetables. This will only take about 5 minutes to cook them all so time it with your rice.
I like the vegetables quite crisp so remove them from the heat after 5 minutes. Cook to your desired softness.
Serve the vegetables over a bed of rice and top with the satay tofu and extra sauce.