Satay Tofu with Cucumber Rice

• 280 gfirm tofu, drained weight
• 10 mlrapeseed oil
• 10 gcornflour
• 15 mllight soy sauce, divided
• 40 gsmooth peanut butter
• 120 mlcoconut milk
• 2 gmild curry powder
• 20 mllime juice, divided
• 40 mlwater, plus extra to loosen
• 250 gpouch cooked jasmine rice
• 150 gcucumber, thinly sliced
• 100 gcarrot, coarsely grated
• 100 gred cabbage, very finely sliced

Method

1. 1Wrap the tofu in a clean tea towel and press firmly with your hands to remove surface moisture. Tear into roughly 3 cm pieces; the uneven edges give the sauce somewhere to cling.
2. 2Heat a 5–6 litre air fryer to 200°C for about 3 minutes, until it reaches temperature. Toss the tofu with the rapeseed oil and 10 ml soy sauce, then scatter over the cornflour and turn until lightly coated.
3. 3Spread the tofu in one layer with small gaps. Air-fry for 18–20 minutes, turning after 10 minutes, until the edges are golden and firm; if your basket is smaller, cook two batches and add 20 minutes to the total.
4. 4Meanwhile, toss the cucumber, carrot and red cabbage with half the lime juice. Scrunch the cabbage briefly with clean hands so it softens slightly while the cucumber stays crisp.
5. 5Put the peanut butter, coconut milk, curry powder, remaining 5 ml soy sauce and 40 ml water in a second small saucepan. Simmer gently for 3–4 minutes, stirring, until smooth and thick enough to coat the back of a spoon; add a splash of water if it becomes pasty.
6. 6When the tofu is nearly ready, microwave the rice according to its packet instructions, usually 2 minutes, until steaming hot throughout. Leave it in the opened pouch while you finish the sauce.
7. 7Taste the sauce and stir in the remaining lime juice a little at a time, stopping when the richness is balanced. Fold in the golden tofu just before serving, so the edges keep some bite.
8. 8Fluff the rice and divide between two bowls. Spoon the sauced tofu over the rice and tumble the crunchy vegetables loosely alongside, letting a little dressing run into the grains.

Per serving

kcal

712

protein

36.1g

fibre

8.2g

carbs

61.4g

fat

39.9g