Satay Tofu and Vegetables

[Guest guest]

Satay Tofu and Vegetables

 

 

1 cup pineapple juice

2 tbsp (8 tsp) GF soy sauce

2 cloves garlic

1 tsp honey (-OR- vegan alternative)

350 g (12.3 oz) firm tofu, cut into 1 cm (3/8 " ) bite size pieces

4 tsp olive oil

1/2 cup crunchy peanut butter

1 small onion

1 cup vegetable stock

1 tsp ground cumin

1/2 cup soy milk

1/2 tsp mild curry powder

1/2 cup reserved marinade

1 1/2 tbsp (6 tsp) lemon juice

1 carrot, peeled and sliced

1 red capsicum (bell pepper), roughly chopped

1 cup snow peas, trimmed

1/2 cup broccoli florets

steamed rice, to serve

 

 

1. Combine pineapple juice, soy, garlic and honey (or alternative) in

a shallow dish. Add tofu and marinate (30 minutes).

 

2. Heat half the oil in a frypan. Add tofu, reserving half a cup of

the marinade, cook until golden brown on both sides. Set aside and

cover to keep warm.

 

3. Combine peanut butter, onion, stock, cumin, soy milk, curry powder,

marinade and lemon juice in a small saucepan set over medium heat.

Bring mixture to the boil; reduce heat and simmer 5 to 6 minutes.

 

4.Whilst sauce is simmering, heat remaining oil in the frypan. Add

carrot, capsicum (bell pepper), snow peas and broccoli, stir-fry (2 to

3 minutes) until tender.

 

5. Return tofu to the frypan add satay sauce, toss to combine and warm

through. Serve immediately over steamed rice.

 

 

Serves 4.

[Guest guest]

Just thought I'd let everyone know that I made this tonight for dinner

and it was great. So much better than the Thai shop and, apart from

the marinating time (which could be skipped if you cook the tofu in

the marinade like I did), much quicker too.

 

The only change I made was to use red curry paste instead of curry powder.

 

I teamed it with the Yellow Coconut Rice that I posted earlier today.

 

Kim

 

 

, " Kim " <bearhouse5

wrote:

>

> Satay Tofu and Vegetables

>

>

> 1 cup pineapple juice

> 2 tbsp (8 tsp) GF soy sauce

> 2 cloves garlic

> 1 tsp honey (-OR- vegan alternative)

> 350 g (12.3 oz) firm tofu, cut into 1 cm (3/8 " ) bite size pieces

> 4 tsp olive oil

> 1/2 cup crunchy peanut butter

> 1 small onion

> 1 cup vegetable stock

> 1 tsp ground cumin

> 1/2 cup soy milk

> 1/2 tsp mild curry powder

> 1/2 cup reserved marinade

> 1 1/2 tbsp (6 tsp) lemon juice

> 1 carrot, peeled and sliced

> 1 red capsicum (bell pepper), roughly chopped

> 1 cup snow peas, trimmed

> 1/2 cup broccoli florets

> steamed rice, to serve

>

>

> 1. Combine pineapple juice, soy, garlic and honey (or alternative) in

> a shallow dish. Add tofu and marinate (30 minutes).

>

> 2. Heat half the oil in a frypan. Add tofu, reserving half a cup of

> the marinade, cook until golden brown on both sides. Set aside and

> cover to keep warm.

>

> 3. Combine peanut butter, onion, stock, cumin, soy milk, curry powder,

> marinade and lemon juice in a small saucepan set over medium heat.

> Bring mixture to the boil; reduce heat and simmer 5 to 6 minutes.

>

> 4.Whilst sauce is simmering, heat remaining oil in the frypan. Add

> carrot, capsicum (bell pepper), snow peas and broccoli, stir-fry (2 to

> 3 minutes) until tender.

>

> 5. Return tofu to the frypan add satay sauce, toss to combine and warm

> through. Serve immediately over steamed rice.

>

>

> Serves 4.