Satay Tofu with Cauliflower Rice
Cook Time 30 minutes
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.