Baked tofu, green bean, capsicum, fresh red onion, cherry tomatoes, cashew nuts, sliced roasted mushrooms with rocket & Satay sauce (serves 4 people).

250gms firm tofu,
1 red capsicum,
1 small onion,
200mls soy sauce,
1 red onion,
1 small capsicum,
1 tbls crushed ginger,
¼ cup roasted cashew nuts,
2 tbls oil,
1 tbls crushed garlic,
4 big fried mushrooms,
1 cup peanut butter,
150mls water,
300gms green beans topped & tailed,
1 cup soy milk,
¼ cup sweet chilli sauce,
100gms washed rocket leaves,
4 tbls ketchup manis Olive oil,

In a jug mix soy sauce, ginger, garlic, sweet chilli and water. Marinate the tofu block in the mix overnight to gain full flavour.

Satay sauce:
Finally dice onions and red capsicum. Lightly sauté onions and capsicum. Add peanut butter, coconut and soy milk and stir on a low heat until smooth. Add salt and ketchup manis and simmer for 5 mins.

Preheat oven to 180 C°, place field mushrooms on a tray and drizzle with olive oil and sprinkle with salt. Cover with foil and cook for 25 mins. Cook marinated tofu on a tray for 20 mins. Allow to cool and cut into 2cm cubes. Blanch green beans in a pot of boiling water and refresh them in a bowl of cold water. Julienne red capsicum and thinly slice red onion. In a big bowl, place washed rocket, green beans, capsicum, halved cherry tomatoes, onion, tofu and ½ cup satay sauce. Toss until all coated with sauce and place on a platter and finish with sliced roasted mushrooms, roasted cashew nuts and a drizzle of satay sauce.

Taken from Animals Matter, broadcast on channel 31 Melbourne 2005.


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