Sesame-Crusted Tofu & Veggies & Spicy Peanut Satay Sauce

COOK TIME - 30-40min
2 SERVINGS

If you don’t already love tofu, this dish might be the one to win you over. A crunchy pan-fried coating of panko & sesame gives tofu a major texture boost, served with a rainbow of veggies. Fragrant jasmine rice and sweet-and-spicy peanut sauce bring extra hit of flavor to this Thai-inspired dish.

Nutrition PER SERVING
Calories 785 kcal
Fat 37.0 g
Protein 35.0 g
Carbohydrate 82.0 g
Sodium 750 mg
Vegan

fresh ingredients

IN THE KIT

  • 10 oz
    tofu
  • 6 oz
    jasmine rice
  • 2 oz
    soy sauce
  • 1⁄2 pcs
    lime
  • 4 oz
    pak choi
  • 2 oz
    red cabbage
  • 2 oz
    carrot
  • 4 oz
    red bell pepper
  • 8 oz
    peanut butter sauce
  • 2 oz
    sesame seeds
  • 1 oz
    chili garlic paste
  • 4 oz
    panko
  • 1 oz
    green onion
  • 1 oz
    ginger/garlic/sesame oil blend

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Small pot with lid 

1 small pot to warm sauce

Whisk

Skillet 

Small bowl

Box grater/zester

2 plates

Foil

Shallow dish/bowl

Paper towel

cook along

INSTRUCTIONS

Prep

Slice tofu into 1/2-inch slices & pat dry with paper towel;

Cut lime into wedges;

Wash & dry the bok choy, then quarter the bok choy lengthwise;

Core, thinly slice cabbage;

Thinly slice green onion;

Core, thinly slice pepper;

Grate carrot.

1Make Rice

In a small pot, combine the rice, a big pinch of salt & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Cover to keep warm.

2Prepare Tofu

On a plate, combine panko, sesame seeds, & a pinch of salt & pepper. Empty soy sauce & 1/3 of peanut sauce into a shallow bowl/dish; whisk together to combine well. Dip tofu first into the soy mixture, fully coating all sides, & then into the panko mixture, ensuring tofu is evenly coated. 

3Cook Tofu

Heat a drizzle of olive oil in a large pan over medium heat. Add tofu slices to the pan & cook about 2 minutes per side, until golden brown. Set aside on a plate, cover with foil to keep warm.

4Cook Veggies

In the same pan, add ginger/garlic blend & cook for 30 seconds, until fragrant. Add peppers, cabbage & pak choi & cook, stirring, until veggies are crisp tender, about 3-5 minutes. Add carrots, mix through well. Season with salt & pepper & set aside.

5Warm Sauce

Warm remaining peanut sauce in a small pot. Add zest, whisk until smooth, & set aside until ready to serve. 

6To Serve

Divide rice into bowls. Top with veggies on one side, tofu on the other. Drizzle sauce on top, sprinkle with green onion & serve with lime wedge (remember to squeeze lime in when eating) & as much chili garlic paste as you dare.