Crispy Satay Tofu

Ingredients

  • For the satay sauce:
  • ⅓ cup smooth peanut butter
  • 2 Tbsp sesame oil
  • 2 Tbsp soy sauce / tamari
  • 2 garlic cloves, minced
  • 2 Tbsp maple syrup
  • Juice of ½ a lime
  • 2 Tbsp apple cider vinegar
  • For the crispy tofu:
  • 650g extra firm tofu (preferably calcium-containing)
  • 1 Tbsp soy sauce / tamari
  • 1 Tbsp olive oil
  • 2 tsp cornstarch
  • For the salad:
  • 250g cooked black rice
  • 3 capsicums (mixed colours), chopped into bite sized pieces
  • 1 small red onion, diced finely
  • 1 large red chilli, sliced finely (de-seeded if you like)
  • ½ a head of red cabbage, roughly chopped / grated to form a salad base
  • Small bunch of coriander
  • Juice of ½ a lime
  • 1 x 440g tin of pineapple pieces in juice (or fresh pineapple)
  • To garnish (optional):
  • Moist coconut flakes
  • Roasted peanuts
  • Additional coriander

Method

  • Preheat the oven to 200°C (fan forced)
  • Prepare the tofu by first dabbing off any excess fluid, then chopping it into bite-sized pieces
  • Mix together 1 Tbsp of both soy sauce and olive oil, and prepare a large bowl with the tofu pieces. Pour the sauce over the tofu and mix to ensure all pieces are coated
  • Sprinkle 1 tsp of cornstarch across the tofu, and mix to combine. Repeat with the second teaspoon.
  • Place the tofu pieces on a lined baking tray (with baking paper) and leave for 20-30min, or until tofu pieces are crispy/golden.
  • Cook your black rice as per cooking instructions (if from raw)
  • While the tofu is cooking, prepare the salad and sauce. Combine all sauce ingredients in a bowl and whisk until smooth, then set aside (voila - your sauce is complete!)
  • Combine capsicum, red onion, cabbage and red chilli and half your coriander in a large salad bowl
  • Prepare your garnish station by presenting the remaining coriander, coconut flakes, chopped lime quarters and roasted peanuts
  • Cook your black rice as per cooking instructions (if microwave black rice)
  • Finally, combine the cooked tofu with the salad and black rice, and layer garnishes and dressing as desired

FODMAP adaptable:

  • choose red capsicum and/or a small amount of green capsicum (<½ cup)
  • instead of red onion, use spring onion (green tops ONLY)