What are the main ingredients in Coconut Crusted Tofu Satay?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Coconut Crusted Tofu Satay?

Calories: 937, Carbs: 106 grams, Fat: grams, Protein: 26.2 grams, Sugar: 14.6 grams, Salt: 312 grams

How do I prepare Coconut Crusted Tofu Satay?

COCO-RICE: Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 400ml of salted water, ½ the coconut milk and a sweetener of choice. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. KALE: Place the shredded kale on a roasting tray with a drizzle of oil, and seasoning. Using your hands, massage until softened and evenly coated. Spread out in a single layer and roast in the oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion. PREP: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions with sweetener of choice for 4-6 minutes until soft and translucent. Add in the peanut butter and mix to form a paste. Add water in 5ml increments until pourable and simmer for 2-3 minutes. In a bowl, combine the vinegar, sliced cucumbers and ½ of the jalapeño relish. Set aside to pickle for 5 minutes then drain. SLABS: Return the pan to a high heat with enough oil to cover the base. When hot, fry the tofu slabs for 2-3 minutes per side, turning as they colour, until crispy and golden. On completion, transfer to the tray that was used for the kale, and pop in the oven for 2-3 minutes to crisp! HOLIDAY!: Drizzle satay sauce over the coco-rice and top with the tofu, sprinkle over the chopped coriander and dollops of the remaining jalapeño relish. Serve the crispy kale on the side and top with the pickled cucumbers. Well done, Chef! TOFU: Fill three shallow dishes respectively; one containing the remaining coconut milk, one containing the cornstarch (lightly seasoned), and one containing the desiccated coconut. Pat the drained tofu dry. Coat in the cornstarch, then dip into coconut milk, then the desiccated coconut – press into the tofu so it sticks and coats evenly. Add any remaining coconut milk to the peanut sauce.

What should be prepared from my kitchen to make Coconut Crusted Tofu Satay?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Coconut Crusted Tofu Satay

Name: Coconut Crusted Tofu Satay
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

We’ve made this tropical dish vegan with beautiful coconut crusted tofu. Complete with sensuous satay sauce and creamy coconut sushi rice. This satisfying dish will take you to a tranquil island beach vacation. And couldn’t we all use one of those right about now?

Coconut Crusted Tofu Satay

with sushi rice, kale & pickled veg

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Coconut Milk
Cornflour
Cucumber
Desiccated Coconut
Fresh Coriander
Jalapeño Relish
Kale
Non-GMO Tofu
Onion
Red Wine Vinegar
Story Time Peanut Butter
Sushi Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

COCO-RICE
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 200ml of salted water, ½ the coconut milk and a sweetener of choice. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
PREP
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions with sweetener of choice for 3-4 minutes until soft and translucent. Add in the peanut butter and mix to form a paste. Add water in 5ml increments until pourable and simmer for 2-3 minutes. In a bowl, combine the vinegar, sliced cucumbers and ½ of the jalapeño relish. Set aside to pickle for 5 minutes then drain.
KALE
Place the shredded kale on a roasting tray with a drizzle of oil, and seasoning. Using your hands, massage until softened and evenly coated. Spread out in a single layer and roast in the oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion.
TOFU
Fill three shallow dishes respectively; one containing the remaining coconut milk, one containing the cornstarch (lightly seasoned), and one containing the desiccated coconut. Pat the drained tofu dry. Coat in the cornstarch, then dip into coconut milk, then the desiccated coconut – press into the tofu so it sticks and coats evenly. Add any remaining coconut milk to the peanut sauce.
SLABS
Return the pan to a high heat with enough oil to cover the base. When hot, fry the tofu slabs for 2-3 minutes per side, turning as they colour, until crispy and golden. On completion, transfer to the tray that was used for the kale, and pop in the oven for 2-3 minutes to crisp!
HOLIDAY!
Drizzle satay sauce over the coco-rice and top with the tofu, sprinkle over the chopped coriander and dollops of the remaining jalapeño relish. Serve the crispy kale on the side and top with the pickled cucumbers. Well done, Chef!

Sushi Rice - 100ml
Coconut Milk - 100ml
Onion - 1
Story Time Peanut Butter - 20ml
Red Wine Vinegar - 15ml
Cucumber - 50g
Jalapeño Relish - 15g
Kale - 80g
Desiccated Coconut - 30ml
Non-GMO Tofu - 110g
Cornflour - 30ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

COCO-RICE
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 400ml of salted water, ½ the coconut milk and a sweetener of choice. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
PREP
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions with sweetener of choice for 4-6 minutes until soft and translucent. Add in the peanut butter and mix to form a paste. Add water in 5ml increments until pourable and simmer for 2-3 minutes. In a bowl, combine the vinegar, sliced cucumbers and ½ of the jalapeño relish. Set aside to pickle for 5 minutes then drain.
KALE
Place the shredded kale on a roasting tray with a drizzle of oil, and seasoning. Using your hands, massage until softened and evenly coated. Spread out in a single layer and roast in the oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion.
TOFU
Fill three shallow dishes respectively; one containing the remaining coconut milk, one containing the cornstarch (lightly seasoned), and one containing the desiccated coconut. Pat the drained tofu dry. Coat in the cornstarch, then dip into coconut milk, then the desiccated coconut – press into the tofu so it sticks and coats evenly. Add any remaining coconut milk to the peanut sauce.
SLABS
Return the pan to a high heat with enough oil to cover the base. When hot, fry the tofu slabs for 2-3 minutes per side, turning as they colour, until crispy and golden. On completion, transfer to the tray that was used for the kale, and pop in the oven for 2-3 minutes to crisp!
HOLIDAY!
Drizzle satay sauce over the coco-rice and top with the tofu, sprinkle over the chopped coriander and dollops of the remaining jalapeño relish. Serve the crispy kale on the side and top with the pickled cucumbers. Well done, Chef!

Sushi Rice - 200ml
Coconut Milk - 200ml
Onion - 1
Story Time Peanut Butter - 40ml
Red Wine Vinegar - 30ml
Cucumber - 100g
Jalapeño Relish - 30ml
Kale - 160g
Desiccated Coconut - 65ml
Non-GMO Tofu - 220g
Cornflour - 60ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

COCO-RICE
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 600ml of salted water, ½ the coconut milk and a sweetener of choice. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
PREP
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions with sweetener of choice for 6-8 minutes until soft and translucent. Add in the peanut butter and mix to form a paste. Add water in 5ml increments until pourable and simmer for 3-4 minutes. In a bowl, combine the vinegar, sliced cucumbers and ½ of the jalapeño relish. Set aside to pickle for 5 minutes then drain.
KALE
Place the shredded kale on a roasting tray with a drizzle of oil, and seasoning. Using your hands, massage until softened and evenly coated. Spread out in a single layer and roast in the oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion.
TOFU
Fill three shallow dishes respectively; one containing the remaining coconut milk, one containing the cornstarch (lightly seasoned), and one containing the desiccated coconut. Pat the drained tofu dry. Coat in the cornstarch, then dip into coconut milk, then the desiccated coconut – press into the tofu so it sticks and coats evenly. Add any remaining coconut milk to the peanut sauce.
SLABS
Return the pan to a high heat with enough oil to cover the base. When hot, fry the tofu slabs for 2-3 minutes per side, turning as they colour, until crispy and golden. On completion, transfer to the tray that was used for the kale, and pop in the oven for 2-3 minutes to crisp!
HOLIDAY!
Drizzle satay sauce over the coco-rice and top with the tofu, sprinkle over the chopped coriander and dollops of the remaining jalapeño relish. Serve the crispy kale on the side and top with the pickled cucumbers. Well done, Chef!

Sushi Rice - 300ml
Coconut Milk - 300ml
Onion - 1
Story Time Peanut Butter - 60ml
Red Wine Vinegar - 45ml
Cucumber - 150g
Jalapeño Relish - 45ml
Kale - 240g
Desiccated Coconut - 85ml
Non-GMO Tofu - 330g
Cornflour - 85ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

COCO-RICE
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 800ml of salted water, ½ the coconut milk and a sweetener of choice. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
PREP
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions with sweetener of choice for 6-8 minutes until soft and translucent. Add in the peanut butter and mix to form a paste. Add water in 5ml increments until pourable and simmer for 3-4 minutes. In a bowl, combine the vinegar, sliced cucumbers and ½ of the jalapeño relish. Set aside to pickle for 5 minutes then drain.
KALE
Place the shredded kale on a roasting tray with a drizzle of oil, and seasoning. Using your hands, massage until softened and evenly coated. Spread out in a single layer and roast in the oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion.
TOFU
Fill three shallow dishes respectively; one containing the remaining coconut milk, one containing the cornstarch (lightly seasoned), and one containing the desiccated coconut. Pat the drained tofu dry. Coat in the cornstarch, then dip into coconut milk, then the desiccated coconut – press into the tofu so it sticks and coats evenly. Add any remaining coconut milk to the peanut sauce.
SLABS
Return the pan to a high heat with enough oil to cover the base. When hot, fry the tofu slabs for 2-3 minutes per side, turning as they colour, until crispy and golden. On completion, transfer to the tray that was used for the kale, and pop in the oven for 2-3 minutes to crisp!
HOLIDAY!
Drizzle satay sauce over the coco-rice and top with the tofu, sprinkle over the chopped coriander and dollops of the remaining jalapeño relish. Serve the crispy kale on the side and top with the pickled cucumbers. Well done, Chef!