Ingredients
- 280 g firm tofu, pressed and cubed
- 1 tbsp tamari
- 2 tbsp coconut oil
- 250 g broccoli or tenderstem, cut into small florets
- 1 red pepper, sliced
- 2 garlic cloves, finely chopped
- A thumb-sized piece of ginger, grated
- Coriander, chopped peanuts and lime wedges, to serve
For the satay sauce
- 3 tbsp smooth peanut butter (100% peanuts)
- 2 tbsp tamari
- Juice of 1 lime
- 100 ml coconut milk
- 1 tsp chilli flakes
- A few drops of stevia or 1 tsp maple syrup (use stevia for keto)
Method
- Make the sauce: whisk all the satay ingredients together until smooth, adding a splash of water if it's too thick.
- Crisp the tofu: toss the tofu in the tamari. Heat 1 tbsp of the oil in a wok and fry the tofu until golden on all sides. Lift out.
- Stir-fry: heat the remaining oil, add the broccoli and pepper and stir-fry for 3 minutes. Add a splash of water and cover for 1 minute to steam. Add the garlic and ginger and stir-fry for 30 seconds.
- Combine: return the tofu, pour over the sauce and toss until everything is coated and hot.
- Serve: scatter with coriander and peanuts and serve with lime, on cauliflower rice for keto or brown rice.
Why it's good for you: Tofu is a complete plant protein and a source of calcium and iron, and broccoli is rich in vitamin C and sulforaphane, a compound that supports the body's natural detoxification. Peanuts add protein and healthy fats.
Good to know: Contains peanuts. Use almond butter or sunflower seed butter if you have a nut allergy, checking it's safe for you.
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