Vegan_Food_and_Living_Cookbook_-_Spring_2019

FOR THE TOFU

300g (1¼ cup) fi rm tofu
1 tsp ground coriander
½ tsp ground turmeric
1 tbsp tamari soy sauce
3 cloves garlic,
peeled, minced
2 tsp neutral cooking oil
(or refi ned coconut
oil, melted), plus
extra for greasing
steamed rice, to serve
(allow 60g, or ¹/ 3 cup,
uncooked rice per person)

FOR THE SATAY

SAUCE

2 tbsp refi ned, or extra-

virgin coconut oil

4 shallots, peeled,

fi nely diced

8 cloves of garlic,

peeled, fi nely chopped

1 red chilli, deseeded

3cm (1in) piece of fresh

ginger, peeled and

fi nely chopped

1 tbsp ground coriander

1 tsp ground turmeric

400ml (1¾ cups)

coconut milk

60ml (¼ cup) tamari

soy sauce

2 tbsp palm sugar, or soft

brown sugar

2 stalks of lemongrass,

bashed to bruise

1 fresh kaffi r lime leaf

150g (½ cup) crunchy

peanut butter

FOR THE PINEAPPLE

SALSA

½ cucumber, peeled

and diced

1 red chilli, deseeded

and thinly sliced

1 small pineapple, diced

1 large white onion,

peeled, diced

a large handful of

fresh coriander,

roughly chopped

1 unwaxed lime, zest

and juice only

salt, to taste

TO MAKE THE TOFU

1 Slice the tofu into four equal-sized

steaks. In a shallow dish, mix the

ground spices, soy sauce, garlic and

2 tsp oil together. Add the tofu

steaks and allow to marinate for

30 minutes.

TO MAKE THE SATAY SAUCE

1 Heat 2 tbsp oil in a pan over

a medium-high heat. Once hot,

add the shallots, garlic, chilli and

ginger. Fry, stirring occasionally, for

5 minutes, then add the ground

spices, stir and cook for 1 minute.

2 Add the coconut milk, soy sauce,

sugar, lemongrass and kaffir lime leaf

and simmer for 20 minutes, until

reduced by half. Stir in the peanut

butter and continue to simmer for

another 10 minutes.

3 Meanwhile, preheat the oven to

200ºC/Gas Mark 6.

4 Place the tofu steaks on a greased

baking sheet and bake for

20 minutes, turning once around

halfway through.

5 If you want a really smooth sauce,

remove the lemongrass and lime leaf

from the satay and blend the sauce

in a blender (or use a stick blender)

until smooth. Work in batches if your

blender can’t cope with hot liquids.

TO MAKE THE SALSA

1 In a bowl, mix all the salsa

ingredients together.

2 Serve the baked tofu on steamed

rice, with the satay sauce and

pineapple salsa.

Satay tofu with pineapple salsa

By Rebecca Seal, Chantal Symons and John Vincent

Serves 4 | Prep 25 mins plus marinating | Cook 40 mins | Calories 567 (per serving, without rice)

Total fat Saturates Salt Sugar Protein

41.9g 21.5g 2g 14g 19.6g