Spicy Satay Tofu

Cooking time: 30 minutes

Serves 4

For the marinade:

• 2 Tbsp Sriracha or chili sauce

• 2 Tbsp tamari, or soy sauce

• 1 Tbsp sesame oil

• ½ Medjool date, soften, or 1/2 Tbsp honey

• 5g peanut butter

• ½ tsp garlic powder

Main ingredients:

• 1 tsp sesame oil

• 2 cloves of garlic, sliced

• 600g bok choy, sliced

• Precooked brown rice, red rice, or wild rice (approx. 400g)

• Tamari or soy sauce to taste

• 300g firm tofu, sliced into 4cm cubes

• 1 red and 1 yellow capsicum

• 300g Enoki mushroom

• 250g Baby Oyster mushroom (or Swiss Brown)

• 1 cup sugar snap peas

• 4 stems spring onion

Method:

1. Place all marinade ingredients into a large bowl and mix well. Stir in the tofu and leave to marinate for 5 minutes.

2. Place a large frying pan over high heat, cook the tofu, carefully turning every two minutes until browned. Remove tofu from the pan and set aside.

3. Add the sesame oil and garlic to the same frying pan on high heat. Toss in mushrooms, capsicum and snow peas. Cook for 5 minutes or until softened. Add the greens to the mix and cook for an extra 1-2 minutes or until wilted. Take off the heat, drizzle over the tamari (or soy sauce).

4. Serve the stir-fry topped with the tofu and a side of rice. Pour over remaining marinade for an extra saucy dish.