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:
- Combine all the satay sauce ingredients in a blender and blend until it gets smooth.
- 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:
- Cook the noodles as per package instructions
- Cut the cucumber
- 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.
- 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.