I cannot express how obsessed with this dish I am at the moment. Seriously. It satisfies all my prerequisites in a dinner/work lunch/general bowl of food. 1) It is something you genuinely look forward to eating. 2) It has enough greens to make you feel as though you are making superior choices (smug face) 3) It has some carbs in there (probably 100% mental but I just don't feel the same sort of satiety without some carby goodness) and 4) peanut butter. End of point.
1/2 cup natural peanut butter
1 tin coconut cream or milk
2 teaspoons sriracha or chilli sauce
2 teaspoons Tamari
2 teaspoons fish sauce (omit for vego)
small knob of ground ginger
1 teaspoon sweet chilli sauce
1/2 red chilli
1 cup basmati rice
Pak choi, to serve
1 packet of tofu, cubed
Red capsicum, to serve
Blanched green beans in sesame oil and gomasio (optional means recommended.. wink)
1. Preheat the oven to 180 degrees Celsius.
2. In a small pan, combine the peanut butter, 1/3 of a cup of the coconut cream/milk, and all the condiments and chopped chilli. Heat over a low heat until everything is well combined and the peanut butter has darkened a bit.
3. In a large bowl, add the tofu and satay mix, and gently mix until all the tofu pieces are coated.
4. Pop the tofu on a baking tray lined with baking paper and into the oven. Check it at about 30 minutes, and continue to cook based on your preference. I took mine out at about 40 minutes, I like it well browned.
5. In a saucepan, add your rice, 1 1/2 cups of water, and the remaining coconut cream/milk. Bring to boiling point, and then reduce to a low-medium heat. Watch it because its a slippery fish, and you will rue the day you wandered off to check Instagram when you are scrubbing burnt rice off your pot. Just saying.
6. After about 5-10 minutes, the majority of the liquid should be absorbed. The rice should be cooked through, but still look a bit gluggy. At this point, take it off the heat and put the lid on. Now you can go and check Insta, and when you meander back your rice should be lovely.
7. Blanch the bok choi, and combine all three elements at the end. Ideal. Add chopped capsicum if using, and a sprinkle of gomasio or fried shallots if ya got the feeling (5ive, anyone?)