Satay Tofu with Cauliflower Rice

Cook Time 30 minutes

Servings 4


1 tbsp extra virgin olive oil

Firm tofu, cut into four even pieces

1 brown onion, finely chopped

1 x (2cm) piece of ginger, finely chopped

½ head of cauliflower, florets separated

1 Spanish onion, cut into chunks

1 cucumber, cut into even chunks

1 small handful of mint, to garnish


½ cup crunchy or smooth peanut butter

1 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp honey

½ tsp finely grated lemongrass

1 garlic clove, finely grated

Juice of 1 lime


For the cauliflower rice, place the cauliflower florets into a food processor and pulse until finely chopped to resemble rice. Heat oil in a pan and fry brown onion and ginger until softened but not coloured. Add cauliflower and cook for 4-5 minutes to cook lightly. Keep warm.

For the satay sauce, add all of the sauce ingredients into a small pot with 1/2-3/4 cup of water. Whisk and bring to a boil until it is the consistency of thickened cream. If too thick add a little more water.

Brush a little oil all over the tofu and season with salt. Grill until chargrill marks form on each side.

Serve tofu with a bowl of satay sauce, cauliflower rice, and a garnish of onion, cucumber, and mint.


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