What a beautiful day!
Hope you were all out doing things that make you happy. I was at work but loved every moment of it. Was a tiring day but looking forward to a healthy meal to end the day. It’s been a humid day with rain lurking in the clouds so I thought I would make something warming and filling. I have a mild obsession with nut butters and peanut butter is my favourite to cook with! Satay sauce is also my favourite thing to add to everything (I’ve got a recipe for rice paper rolls which works well with this satay sauce)
Ok so this recipe does take a while but it’s worth it. Many people don’t like tofu because of it’s texture but we’ve got a great trick for this. The tofu needs to be squeezed dry and the best way to do this is to wrap it in kitchen roll and leave it under a few tins. After a few hours the tofu should be firm and you should be able to cut them into chunks without it crumbling.
These pieces then need to be marinated in soy sauce and olive oil and baked in the oven (turning them half way through) until they are slightly hard and crispy.
Whilst the tofu is in the oven prepare the additional ingredients. Cue beautiful picture of vegetables!
Cut the Pak Choi into pieces and steam until soft. I included the stem too for texture (and less waste). Once this is done, mix with cashews and wait for the tofu to cook.
Once the tofu is ready, take it out of the oven and add it to the pak choi and cashews and stir in the satay sauce. Serve warm over brown rice.
1 block of firm tofu (drained and strained for a few hours)
2 Pak choi
1/2 cup cashews
Soy sauce and Olive oil for marinating
2 tbsp seasame oil
1/4 cup chunky peanut butter
1/2 tbsp chopped fresh ginger
Juice of 1 lime
2 tbsp soy sauce
2 tsp agave nectar
Water as needed to thin out
Then serve over boiled brown rice and enjoy 🙂