Satay Sesame Tofu Bowl with Peanut Slaw

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides similar creaminess with less sugar.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is less processed.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a unique flavor.

In a medium mixing bowl, add the tofu cubes and sesame seeds. Mix well so the tofu is well coated in sesame seeds.

Add the coconut oil to a frying pan and heat on low to melt. Once melted, add the coated tofu, turn up the heat to medium and gently fry the tofu until crispy, for 5 minutes. Remove from heat once cooked and set aside.

Roughly chop the peanuts, then place in a small bowl, set aside.

Finely grate the ginger and garlic.

Peel the carrot, then thinly slice the cabbage and cut the carrot into matchsticks.

To make the sauce, add the peanut butter, sesame oil, grated garlic and ginger, agave nectar, tamari and salt to a small bowl. Whisk until well combined.

Place all the veg in a medium mixing bowl and add most of the sauce. Mix well until all veg is coated, adding lime juice to taste.

To serve, place the slaw in a bowl, top with the crispy tofu and drizzle over any remaining sauce. Sprinkle over the chopped peanuts, fresh coriander and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens