Griddled tofu steaks with satay sauce
1 inch slice(s), peeled and finely grated
400 g, cut into 1cm slices
Crunchy Peanut Butter
Blue Dragon Mirin
Lemon Juice, Fresh
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Calorie controlled cooking spray
Aldi Worldwide Foods Classic Basmati Rice
500 g, cooked as per pack
Sugar Snap Peas
200 g, mangetout
- Combine the ginger and 2 tablespoons soy sauce in a large shallow dish. Arrange the tofu, in a single layer, over the soy mixture and carefully turn to coat. Set aside for 10 minutes
- Meanwhile, combine the peanut butter, curry powder, mirin, lemon juice, coconut milk and remaining soy sauce in a small saucepan. Bring to the boil over a medium-high heat. Reduce the heat and simmer, uncovered, for 2–3 minutes or until thickened. Cover to keep warm.
- Mist a griddle pan with cooking spray and preheat over a medium-high heat. Drain and discard the marinade from the tofu and cook the tofu for 2–3 minutes each side or until heated through.
- Meanwhile, cook the rice according to pack instructions and boil, steam or microwave the mangetout, Swiss chard and pak choi until just tender. Drain and serve the tofu with the steamed greens and satay sauce, and the rice.