Tofu Satay with Sticky Rice
A deliciously nutty and mild Indonesian tofu satay served with sticky rice.
Ingredients
- 396 g pack of plain tofu
- 200 g pouch of Passage to Asia Satay Chicken Sauce
- packet mix of sticky rice
- 2 tablespoons olive oil
- 1 onion diced
- 2 red peppers sliced
- 2 handfuls of green beans topped, tailed and cut in half
- 400 ml can coconut milk
- 1 small bunch of coriander chopped (to serve)
- 1 red chilli deseeded and sliced (optional, to serve)
- Thai crackers to serve
Instructions
- Drain the tofu and pat dry with kitchen paper.
- Cut the tofu into cubes and add half the Satay Sauce. Leave it to marinate while you prepare the vegetables and rice.
- Cook the sticky rice as per the packet instructions and set aside with a lid on to keep warm.
- Heat the oil in a large frying pan and add the onion with a pinch of salt. Cook for 10 minutes until it's softened.
- Add the tofu, and fry for around 5 minutes until you can see the edges beginning to brown.
- Add the coconut milk and give everything a good stir. Bring to the boil then reduce the heat and leave to simmer for 10 minutes.
- Add the sliced peppers and green beans and cook for a further 5 minutes.
- Pack the sticky rice into small bowls or teacups then turn them out onto plates.
- Add the Tofu Satay Curry next to the rice and garnish with coriander, chilli slices and Thai crackers.