Name: Satay vegetable stir-fry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 375 gram firm tofu; 1/4 cup (60ml) light soy sauce; 1 teaspoon fish sauce; 1 tablespoon sugar; 1/2 teaspoon grated lime rind; 2 teaspoon lime juice; 2 tablespoon vegetable oil; 1 medium red onion (170g), chopped finely; 1 clove garlic, crushed; 2 tablespoon finely chopped fresh lemon grass; 1 teaspoon sambal oelek; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 tablespoon paprika; 1/3 cup (50g) unsalted roasted peanuts; 1 medium carrot (120g); 1 medium green capsicum (200g); 3 small zucchini (270g); 3/4 medium cauliflower (750g), chopped coarsely; 3/4 cup (180ml) coconut milk cup; 1 cup (250ml) vegetable stock; 1/3 cup (85g) smooth peanut butter

Ingredients

375 gram firm tofu

1/4 cup (60ml) light soy sauce

1 teaspoon fish sauce

1 tablespoon sugar

1/2 teaspoon grated lime rind

2 teaspoon lime juice

2 tablespoon vegetable oil

1 medium red onion (170g), chopped finely

1 clove garlic, crushed

2 tablespoon finely chopped fresh lemon grass

1 teaspoon sambal oelek

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 tablespoon paprika

1/3 cup (50g) unsalted roasted peanuts

1 medium carrot (120g)

1 medium green capsicum (200g)

3 small zucchini (270g)

3/4 medium cauliflower (750g), chopped coarsely

3/4 cup (180ml) coconut milk cup

1 cup (250ml) vegetable stock

1/3 cup (85g) smooth peanut butter

Method

1.Wrap tofu in absorbent paper; squeeze out excess liquid. Cut tofu into 1.5cm x 4cm pieces; combine tofu, sauces, sugar, rind and juice in medium bowl. Cover; refrigerate overnight.

2.Heat oil in large saucepan; cook onion, garlic, lemon grass, sambal oelek, spices and peanuts, stirring, until onion is soft.

3.Cut carrot, capsicum and zucchini into matchstick-size pieces; add to pan with cauliflower, coconut milk, stock and peanut butter; bring to a boil.

4.Reduce heat; simmer, covered, about 15 minutes or until vegetables are just tender.

5.Add tofu mixture; stir until heated through. Serve with rice, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories