Comforting tofu satay bowl
As autumn turns colder, this bowl brings comfort to the table. Noodles and satay tofu come together with broccoli, edamame and fresh vegetables. Enjoy it warm, with a lime wedge and cilantro.
Noodles, tofu and sauce
• 200 g brown rice noodles
• 200 g firm tofu, cubed
• 3 tbsp natural peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1 tbsp vegetable oil for cooking
• Salt and pepper, to taste
Vegetables
• 1 head of broccoli, cut into small florets
• 1 cup cooked, shelled edamame
• 1 sheet of nori, torn into pieces
• 1 fennel bulb, thinly sliced
• 2 cups fresh spinach
To garnish
Toasted sesame seeds, lime wedges, chopped cilantro and soy sauce, to taste.
Preparation
1. Cook the noodles according to the package instructions. Drain and set aside.
2. Combine the peanut butter, soy sauce, maple syrup, sesame oil, garlic and ginger. Add a little water if needed, then blend until creamy.
3. Heat the vegetable oil over medium heat. Brown the tofu on all sides. Add half the sauce, stir and cook for a few more minutes, then set aside.
4. In the same pan, cook the broccoli for about five minutes, until tender. Add a little water and cover if needed.
5. Divide the noodles among bowls. Add the tofu, broccoli, edamame, nori, fennel and spinach.
6. Pour over the remaining sauce. Garnish with sesame seeds, cilantro and lime juice. Serve warm.
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