I’ll admit, I was a little jolted to discover that Bradley Cooper had a baby this week which rapidly reduced my chances of swooning him, but it’s not all bad news. We still have the fact that Monday is over with, we’re not Kendall Jenner or part of the United Airline PR team and that Satay is here, now and forever. It doesn’t matter to me that I force the carbs out of my life for at least one Tuesday if it means I can eat all the things the rest of the days. Because we all know the number one rule of health: If it tastes like peanut butter, you’ve won the competition.
Satay Tofu Lettuce Cups with Crunchy Greens
1tbs peanut butter
3tbs soy sauce
2tbs rice vinegar – see note
3tbs boiling water
2tbs coconut oil
3 cloves of garlic, sliced
Handful of mushrooms, chopped
200g packet of satay tofu, cubed – see note
1 broccoli, chopped
Handful of green beans, chopped
Handful of coriander, chopped
Baby cos lettuce cups & peanuts to serve
In a cup, add all the sauce ingredients together and stir until smooth then leave aside.
Heat the coconut oil in a wok or large pan and add the garlic and mushrooms. Fry off over a medium heat for 5 minutes then add the tofu and turn up the heat. Once slightly charred, pour in your sauce and heat through for a minute before adding the broccoli, beans and coriander. Fry for a further minute then turn off the heat.
While that’s cooling a little, get your lettuce cups ready then serve with chopped peanuts and paper towels on stand by!
Rice Vinegar can be found in the Asian aisle or Japanese section of your grocer. If you can’t find any just substitute for white vinegar.
I used this brand of tofu. If you can’t find a marinated one, just use normal tofu but ensure it’s super firm and not Japanese tofu. This is too silken and will fall apart in the pan and then i’ll feel really bad.