Spicy Peanut Butter Tofu with Quinoa and Crunchy Vegetables
Ingredients
Satay sauce
- 1 tbsp toasted sesame oil
- 2 cloves garlic minced
- 2 tbsp tamari
- 3 tbsp peanut butter
- 1 tbsp pure Maple syrup
- 1-2 tsp Sriracha hot chili sauce depending on how spicy you like it
Other ingredients
- 1 block firm tofu pressed and drained
Optional ingredients - use what is available or in season
- 1 cup edamame beans cooked as per packet instructions
- 1 carrot grated
- 1/2 red onion sliced
- 1 handful kale leaves blanched
- 1 sweet red pepper washed, chopped
Instructions
- Begin by pressing and draining the tofu, then cut the tofu into bite-sized cubes.
- Next, make the satay sauce by combing all of the ingredients into a bowl and stir together well.
- Add the tofu to the bowl and cover the tofu with the sauce, ensuring an even coverage. Leave to marinate for about 15 mins.
- Preheat the oven to 180 degrees C.
- Place the marinated tofu on a baking sheet and bake in the oven for 15 mins.
- While the tofu is baking, cook the quinoa as per packet instructions (cover with water, bring to the boil, simmer for about 15 mins until cooked).
- Serve the quinoa and baked tofu with you choice of vegetables and salad.
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