Satay Tofu with Special "Egg" Fried Vegetable Rice (Vegan, Wheat and Gluten Free option)
I have a confession to make. I'm addicted to satay sauce!
It's long been one of my favourite flavours and I've been searched high and low for the perfect recipe for some time. Jars of satay sauce never seem to have the deliciously thick and creamy taste you want from this special sauce, or the powerful punch of fragrant spices that should accompany it.
A big thank you must go to my friend Lindsay who not only helped me to go vegan, but who also introduced me to this mouth watering satay sauce recipe that I've made my own.
This is a dinner that I have occasionally as a bit of a treat. It's very satisfying on every level - filling, creamy, fragrant and delicious!
I also like to eat the rice on it's own as a light meal. You can play around with the vegetable mix you put in your rice, but I recommend always using frozen peas. Their sweet taste adds the perfect flavour, and they are sturdy enough not to get squished, unlike tinned peas.
Serves 2
Ingredients
Sauce
1 cup coconut milk (tinned, not the stuff you put in your coffee)
1/2 cup smooth peanut butter
2 tbps garlic paste or 2 crushed garlic cloves (I prefer the paste for this recipe as it has a more refined flavour)
2 tbsp dark soy sauce (use Tamari for wheat & gluten free)
2 tbsp lime juice (fresh has the best flavour, you may need extra if you're using concentrate)
1.5 tbsp demarara sugar
1 tsp Chinese Five Spice
1 tsp ground ginger
Tofu
1/2 pack firm Tofu (pressed)
2 tbsp soy sauce (use Tamari for wheat & gluten free)
1 tbsp oil for frying
Rice
200g Basmati Rice
1 slice of Burmese tofu
1 medium onion
100g frozen peas
50g mangetout
50g baby sweetcorn
2 tbsp sunflower oil for frying
Kala Namak black salt to taste
Method
Sauce
Place all the ingredients into a small saucepan over a low to medium heat, stirring ocassionally, until fully combined. Once all the ingredients are properly mixed, the sauce will change colour and start to bubble and thicken.
Tofu
Cut your tofu into 6-8 slices and place on a plate. Completely cover with soy sauce, using your finger to make sure each slice is completely covered and brown.
In a small frying pan, put your oil and turn to a medium setting. Add the tofu and fry until crispy on both sides.
Rice
Cook your rice following the instructions on the packet. Drain, and spread the rice out on a large plate so the steam can escape leaving the cooked rice quite dry.
Finely chop your onion and place in a wok or large frying pan with the oilover a medium heat. Once the onion starts to look translucent and slightly yellow, cut your slice of Burmese tofu into tiny slithers and add to the pan to fry and get a little crispy. This will form the "egg" component of the egg fried rice. Be careful because Burmese tofu breaks up easily.
Place the frozen peas into a glass jug and heat in the mircowave with a small amout of water (alternatively you can do this on the hob in a small saucepan but the microwave is quicker and you'll probably be running out of hob space at this point!) Heat on HIGH for around 4 minutes until cooked.
While the peas are cooking, wash and cut the mangetout into halves, and cut the baby sweetcorn into 1cm slices.
Drain the peas and add to the wok along with the rice, mangetout, sweetcorn and stir carefully with a heatproof spatula until all the rice is coated with oil. Fry for a couple of minutes, stirring frequently.
Remove from the heat and season with Kala Namak salt to obtain an "eggy" flavour.
Serving Suggestion: Place the tofu on a bed of rice with the sauce generously poured on top.
Heaven!
It's long been one of my favourite flavours and I've been searched high and low for the perfect recipe for some time. Jars of satay sauce never seem to have the deliciously thick and creamy taste you want from this special sauce, or the powerful punch of fragrant spices that should accompany it.
A big thank you must go to my friend Lindsay who not only helped me to go vegan, but who also introduced me to this mouth watering satay sauce recipe that I've made my own.
This is a dinner that I have occasionally as a bit of a treat. It's very satisfying on every level - filling, creamy, fragrant and delicious!
I also like to eat the rice on it's own as a light meal. You can play around with the vegetable mix you put in your rice, but I recommend always using frozen peas. Their sweet taste adds the perfect flavour, and they are sturdy enough not to get squished, unlike tinned peas.
Serves 2
Ingredients
Sauce
1 cup coconut milk (tinned, not the stuff you put in your coffee)
1/2 cup smooth peanut butter
2 tbps garlic paste or 2 crushed garlic cloves (I prefer the paste for this recipe as it has a more refined flavour)
2 tbsp dark soy sauce (use Tamari for wheat & gluten free)
2 tbsp lime juice (fresh has the best flavour, you may need extra if you're using concentrate)
1.5 tbsp demarara sugar
1 tsp Chinese Five Spice
1 tsp ground ginger
Tofu
1/2 pack firm Tofu (pressed)
2 tbsp soy sauce (use Tamari for wheat & gluten free)
1 tbsp oil for frying
Rice
200g Basmati Rice
1 slice of Burmese tofu
1 medium onion
100g frozen peas
50g mangetout
50g baby sweetcorn
2 tbsp sunflower oil for frying
Kala Namak black salt to taste
Method
Sauce
Place all the ingredients into a small saucepan over a low to medium heat, stirring ocassionally, until fully combined. Once all the ingredients are properly mixed, the sauce will change colour and start to bubble and thicken.
Tofu
Cut your tofu into 6-8 slices and place on a plate. Completely cover with soy sauce, using your finger to make sure each slice is completely covered and brown.
In a small frying pan, put your oil and turn to a medium setting. Add the tofu and fry until crispy on both sides.
Rice
Cook your rice following the instructions on the packet. Drain, and spread the rice out on a large plate so the steam can escape leaving the cooked rice quite dry.
Finely chop your onion and place in a wok or large frying pan with the oilover a medium heat. Once the onion starts to look translucent and slightly yellow, cut your slice of Burmese tofu into tiny slithers and add to the pan to fry and get a little crispy. This will form the "egg" component of the egg fried rice. Be careful because Burmese tofu breaks up easily.
Place the frozen peas into a glass jug and heat in the mircowave with a small amout of water (alternatively you can do this on the hob in a small saucepan but the microwave is quicker and you'll probably be running out of hob space at this point!) Heat on HIGH for around 4 minutes until cooked.
While the peas are cooking, wash and cut the mangetout into halves, and cut the baby sweetcorn into 1cm slices.
Drain the peas and add to the wok along with the rice, mangetout, sweetcorn and stir carefully with a heatproof spatula until all the rice is coated with oil. Fry for a couple of minutes, stirring frequently.
Remove from the heat and season with Kala Namak salt to obtain an "eggy" flavour.
Serving Suggestion: Place the tofu on a bed of rice with the sauce generously poured on top.
Heaven!
