Tofu and Veges with Satay Sauce

Ingredients
2-3 Tbsp olive oil
1 medium carrot, sliced julienne
4 cups broccoli, cut into small florets


300g firm tofu, cut into 1" cubes


3/4 cup Jasmine rice
1 1/2 cups water


Satay Sauce
2 Tbsp olive oil
1 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 tsp chilli powder
1 Tbsp tamari
1 Tbsp lemon Juice
1 Tbsp sugar
1/2 cup crunchy peanut butter
3/4 cup coconut cream
1 tsp salt


Method

Heat the olive oil in a small saucepan over a medium low heat.  Add the onion, garlic, and chilli powder, cook until the onion is soft.  Reduce the heat slightly, add the tamari, lemon juice, sugar, and peanut butter mixing well.  Stir in the coconut cream, season with salt, and bring to a gentle boil for 1-2 minutes.  Keep warm over a very low heat.


Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.


Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.


While the rice is cooking, heat the oil in a large saucepan over a medium flame.  Add the veges and saute, stirring occasionally until tender, about 5 minutes.  Add the satay sauce, mix well, reduce the heat slightly, and simmer stirring often,  for about 5 minutes. Add the tofu, mix well, and simmer gently until the veges are tender and the rice is cooked.


Serves 2