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Tofu Satay

Lauren Glucina
  • 30 minutes
  • Serves 3

INGREDIENTS

Light drizzle of olive oil (to cook in)

300 g

organic tofu (firm)

1

shallot (minced (or white onion))

1 clove

garlic (minced)

1 tsp

fresh ginger (minced)

2

inch piece red chilli (de-seeded, finely sliced)

1 tsp

coriander powder

1/2 tsp

cumin powder

1 tbsp

pure maple syrup

1 tsp

mirin (or rice vinegar)

2 tsp

tamari

3 tbsp

crunchy peanut butter

1/2 cup

coconut milk

Juice of half a lime

1 1/2

carrots

1 1/2

zucchinis

1

fennel bulb

1 1/2 cups

mung beans

2

baby cucumbers

1 tbsp

extra virgin olive oil

1 tsp

mirin (or rice vinegar)

1 tsp

tamari

1/2 tsp

pure maple syrup

1/2 tsp

fresh ginger (peeled and minced)

1

cm piece red chilli (de-seeded, minced)

Juice of 1 lime