Name: Tofu and pepita satay bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 300 gram firm tofu; 2 cup black rice; 3 cup water; 1 bunch broccolini, halved; 1 red capsicum, seeded, cut into wedges; 1/4 red cabbage, finely shredded; pepitas (pumpkin seeds), lime wedges to serve; Satay sauce; 2 teaspoon sesame oil; 1 long red chilli, seeded, finely chopped; 2 teaspoon grated ginger; 1/2 cup crunchy peanut butter; 270 millilitre can coconut cream; 1/2 cup water; 2 tablespoon tamari (or soy sauce); 1/4 cup lime juice

Tofu and pepita satay bowls

This delicious vegetarian recipe packs tofu, veges and pepitas (otherwise known as pumpkin seeds) into a delicious one-bowl meal that's drizzled with homemade satay sauce

Serves 4

Prep

10M

Cook

25M

Total

35M

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This recipe first appeared in Woman’s Day.

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Ingredients

300 gram firm tofu

2 cup black rice

3 cup water

1 bunch broccolini, halved

1 red capsicum, seeded, cut into wedges

1/4 red cabbage, finely shredded

pepitas (pumpkin seeds), lime wedges to serve

Satay sauce

2 teaspoon sesame oil

1 long red chilli, seeded, finely chopped

2 teaspoon grated ginger

1/2 cup crunchy peanut butter

270 millilitre can coconut cream

1/2 cup water

2 tablespoon tamari (or soy sauce)

1/4 cup lime juice

Method

1.Line an oven tray with a paper towel. Place tofu on tray, top with another piece of paper towel and another tray. Weigh down with heavy cans for about 1 hour to squeeze all excess moisture from the tofu.

2.In a large saucepan, combine rice and water. Bring to the boil on high. Reduce heat to low and simmer for 25 minutes.

3.Satay sauce: In a frying pan, heat oil on medium. Sauté chilli and ginger for 30 seconds until fragrant. Stir in peanut butter, coconut cream, water, tamari and lime juice. Simmer for 4-5 minutes, whisking, until thickened and combined. Keep warm.

4.Preheat a barbecue or char-grill plate on high. Cut tofu into 2cm slices. Spray tofu, broccolini and capsicum with oil. Grill each piece for 1-2 minutes each side until grill marks appear.

5.Divide cabbage, rice, capsicum, broccolini and tofu between serving bowls. Drizzle with satay sauce. Serve sprinkled with pepitas and lime wedges.