eCook Meal
Coconut Crusted Tofu Satay
with sushi rice, kale & pickled veg
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R190.27
for 4 servings · R47.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Desiccated Coconut needs 125 mlDesiccated Coconut 200 g R39.99 · whole pack (size can't be divided)R39.99
-
Cornflour needs 125 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Kale needs 320 gKale Min 350 g 350 g at R35.99 · 91% of packR32.91
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- Story Time Peanut Butter
- Sushi Rice
- Jalapeño Relish
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Coconut Crusted Tofu Satay?
The preparation time for Coconut Crusted Tofu Satay with sushi rice, kale & pickled veg is between 20 and 35 minutes.
What is the total time required to make Coconut Crusted Tofu Satay with sushi rice, kale & pickled veg?
The total time required to make Coconut Crusted Tofu Satay with sushi rice, kale & pickled veg is between 40 and 60 minutes.
How many servings does Coconut Crusted Tofu Satay provide?
4 servings
What are the main ingredients in Coconut Crusted Tofu Satay?
Coconut Milk, Cornflour, Cucumber, Desiccated Coconut, Fresh Coriander, Jalapeño Relish, Kale, Non-GMO Tofu, Onion, Red Wine Vinegar, Story Time Peanut Butter, Sushi Rice
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?
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. 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. 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! 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!
What should be prepared from my kitchen to make Coconut Crusted Tofu Satay?
Coconut Milk, Cornflour, Cucumber, Desiccated Coconut, Fresh Coriander, Jalapeño Relish, Kale, Non-GMO Tofu, Onion, Red Wine Vinegar, Story Time Peanut Butter, Sushi Rice
How many calories does Coconut Crusted Tofu Satay have?
937 calories
How much fat content does Coconut Crusted Tofu Satay have?
grams