Satay Skewers

13 Ingredients

Number of servings

4

650grams firm tofu
5milliliter extra virgin olive oil cooking spray
1tablespoons mild curry powder
pre-soaked wooden skewers
2 bunches broccolini, halved lengthways
1/3 cup frozen edamame, thawed
200milliliter Macro light coconut milk
1tablespoons miso paste
1tablespoons almond spread
1 clove garlic, crushed
450grams Woolworths microwave brown rice
150grams green beans, halved lengthways, blanched
1/4 bunch coriander, sprigs picked

Description

Your favourite Asian street food but healthier – these satay tofu skewers are easy to make and will delight the senses. Serve with extra dipping sauce for more satay deliciousness!

Swap tip:

Use your favourite nut butter in this recipe and make the most of whatever you’ve already got in your pantry. It’s a great recipe to use up the last of the jar!

Method

Step 1 of 4

Cut tofu in half horizontally, then cut each half into 4 equal pieces.

Step 2 of 4

Spray tofu with oil, then sprinkle with curry powder to lightly coat. Thread tofu chunks onto skewers.

Step 3 of 4

Preheat a chargrill or barbecue grill to medium-high. Spray broccolini with oil. Cook tofu skewers, turning, for 2-3 minutes or until cooked and browned. Transfer to a plate. Add broccolini and grill for 2 minutes or until bright green and lightly charred. Transfer to a plate. Add edamame and cook for 1 minute or until lightly toasted.

Step 4 of 4

Combine coconut milk, miso, spread and garlic in a small saucepan and stir over medium-high heat until sauce boils and thickens slightly. Remove from heat. Spoon rice into bowls and top with half of the sauce. Top with beans, broccolini and skewers. Sprinkle with coriander and edamame. Serve with remaining sauce.