Tofu Satay Skewers with Pickled Cucumber

ingredients

• 500 g firm tofu
• 200 ml coconut cream
• 125 ml water
• 40 g smooth peanut butter
• 12 ml soy sauce
• 0.75 tsp dried chilli flakes
• 0.5 tbsp curry powder
• 1.5 tsp sugar
• 1 cup basmati rice
• 2 Lebanese cucumbers
• 2 spring onions
• 45 ml rice vinegar
• vegetable oil
• salt

method

Step 1 – Prepare the coconut base and tofu

Combine the coconut cream and water in a jug to form the coconut base. Cut the firm tofu into large, even cubes and set aside.

Step 2 – Season the tofu

In a large bowl, mix the curry powder with 3 tablespoons of the coconut base and a good pinch of salt. Add the tofu cubes and gently toss until evenly coated. Set aside briefly, reserving the remaining coconut base for the sauce.

Step 3 – Make the satay sauce

Add the peanut butter, soy sauce, dried chilli flakes, sugar, and the remaining coconut base to a pot over medium–low heat. Cook for 15–20 minutes, stirring occasionally, until reduced to a thick, glossy, custard-like consistency. Remove from heat and keep warm.

Step 4 – Cook the basmati rice

Rinse the basmati rice until the water runs mostly clear. Add to a pot with 1½ cups of cold water and a pinch of salt. Bring to the boil, then reduce to low, cover, and cook for 10–12 minutes until the water is absorbed. Remove from heat, rest covered for 5 minutes, then fluff with a fork.

Step 5 – Prepare the quick-pickled cucumber

Cut the Lebanese cucumbers in half lengthways and scrape out the seeds with a teaspoon. Slice finely. Trim and finely slice the spring onions. Add the cucumber and spring onion to a bowl with the rice vinegar and a generous pinch of salt. Mix well and set aside to lightly pickle.

Step 6 – Cook the tofu

Heat a large, wide-based pan over medium–high heat with a drizzle of vegetable oil. Add the tofu cubes in a single layer and cook for 8–10 minutes, turning occasionally, until evenly golden and lightly charred on all sides.

Step 7 – Serve

Divide the basmati rice between bowls (150g each) Top with the cooked tofu and add the pickled cucumber on the side. Drizzle generously with the satay sauce and serve.