Vegan satays

This recipe is :

  • Vegan
  • Gluten free
  • Light (if you don’t eat to much sauce 🙂 )
  • Super balanced
  • Really delicious and requires no cooking skills 🙂

Ingredients (serves 2)

Satay Sauce

  • 4tbsp soy sauce
  • 100 ml coconut milk (or almond if you want it lighter but not as creamy)
  • 2 tbsp maple syrup
  • 1/2 cup peanut butter
  • 5tbsp lime juice
  • 2 to 3 garlic cloves
  • 1,5 tbsp minced fresh ginger

Satay:

  • 250 grs firm tofu
  • Half a Japanese cucumber
  • 2 cups brocoli
  • 100 grs rice noodles
  • Coriander, black sesame seeds, red chili (according to taste)

Directions

Prepare the satay sauce:

  1. Combine all the satay sauce ingredients in a blender and blend until it gets smooth.
  2. Put in a glass container and if you don’t use all (you should have left over :), keep for 3 days in the fridge)

Prepare the satay ingredients:

  1. Cook the noodles as per package instructions
  2. Cut the cucumber
  3. Cook the brocolis al dente (you want them to be still crunchy). should take 4/5 min in boiling water and immediate cooling in ice bowl. Drain and dry them thoroughly.
  4. Stir fry the tofu cut in cubes in a heated pan drizzled with a little oil and salt for 5 min.

Dress your plates or bowl with the veggies, noodles and tofu. Top with the sauce, herbs, a lime wedge, some sliced chili and sesame seeds.