• 1 tablespoon light flavoured extra virgin olive oil
• 1 shallot, diced
• 1 clove garlic, crushed
• 1 teaspoon ginger, grated
• 1 small red chilli, diced
• 1 teaspoon fresh turmeric, grated (or 1/2 teaspoon ground)
• ¼ cup peanut butter
• ½ cup carton coconut milk
• 1 teaspoon rice wine vinegar
• 1 teaspoon tamari
• 1 tablespoon maple syrup
• 1 packet tofu (or tempeh), cut into thin slices
• 1 tablespoon tamari
• 2 tablespoons light flavoured extra virgin olive oil
• 1 broccoli, cut into florets
• 2 carrots, sliced
• 1 red or yellow capsicum, sliced
• 1/4 red cabbage, sliced
• Optional: lime, coriander, peanuts to serve & rice/noodles to serve
1. First, pour the tamari over the tofu and allow to marinate while you prepare the satay sauce.
2. For the satay sauce, heat a small saucepan on low-medium heat and add the ½ tablespoon of extra virgin olive oil, followed by the shallot for 2-3 minutes. Then add the garlic, ginger, chilli and turmeric for 1 minute. Take off the heat and stir in the peanut butter. Add the coconut milk, rice wine vinegar, tamari and maple syrup and then place on low heat and stir regularly until it thickens, take off the heat when ready.
3. Meanwhile, cook the tofu by heating a wok or fry pan to medium-high heat and add 1 tablespoon of extra virgin olive oil. Add the tofu and fry off until browned on all sides. Set aside.
4. Using the same wok/fry pan, add the remaining tablespoon of extra virgin olive oil then add the veggies and cook for 3-4 minutes or until just tender but still vibrant. Add the tofu back in for a final minute just to heat through and then divide the mixture between four bowls. Drizzle over the satay sauce and top with coriander, fresh lime wedge and peanuts if desired.