Satay Tofu Stirfry

Joel Feren

Ingredients:

Serves 4

  • 4x scoops Glucerna powder
  • 2/3 cup smooth peanut butter
  • 1 tbsp. peanut oil
  • 1 garlic clove, crushed
  • 1 long red chilli, deseeded, chopped, optional
  • ¼ tsp. cumin, ground
  • 1/2 cup coconut milk
  • 1/3 cup water
  • 1/2 tbsp. soy sauce
  • 1 tbsp. kecap manis
  • 1tbsp. peanut oil
  • 1tbsp. ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 1 medium carrot, peeled and diced
  • 1 capsicum, diced
  • 1 bunch broccolini, cut into thirds
  • 1 zucchini, halved and sliced
  • 500g firm tofu, cut into 1cm cubes
  • Rice to serve

Method:

  1. In a mixing bowl add coconut milk, peanut butter, garlic, chilli, cumin, water, soy sauce, kecap manis and Glucerna powder. Combine the ingredients well. Set aside.
  2. Heat oil in a wok over a medium-high heat. Add ginger and garlic and toss well for 1 minute. Add vegetables and satay sauce and cook for 5 minutes.
  3. Add tofu and coat well with sauce. Turn the heat down to a gentle simmer and cook for a further 2-3 minutes.
  4. Serve on top of rice and garnish with crushed peanuts and chopped spring onions.

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