Satay Tofu

MARINADE:

1 cup Pineapple juice (unsweetened)

2 Cloves Crushed Garlic

3 Tablespoons salt reduced light soy sauce

2 Tablespoons satay powder

Stir marinade ingredients together and coat tofu cubes well, store in fridge overnight or as long as possible.

INGREDIENTS:

Marinade and Tofu from above.

Peanut or rice bran oil

½ cup crunchy peanut butter

1 small onion

1 cup vegetable stock

1 tsp ground cumin

½ cup soy milk or coconut milk

1tsp mild curry powder

½ cup of the tofu marinade

1½ tbs lemon juice

1 carrot, peeled and sliced

1 red capsicum, roughly chopped

1 cup snow peas, trimmed

½ cup broccoli florets

Steamed rice, to serve

METHOD:

Pre-marinate tofu

Heat the oil in a fry pan. Add tofu, reserving half a cup of the marinade, cook until golden brown on both sides. Set aside and cover to keep warm.

Combine peanut butter, onion, stock, cumin, soy milk, curry powder, marinade and lemon juice in a small saucepan set over medium heat. Bring mixture to the boil; reduce heat and simmer, (5-6 minutes).

Whilst sauce is simmering, heat remaining oil in the fry pan. Add carrot, capsicum, snow peas and broccoli, stir-fry (2-3 minutes) until tender.

Return tofu to the fry pan add satay sauce, toss to combine and warm through. Serve immediately over steamed rice.