Rainbow Stir fry with Satay Tofu Skewers
- 2 280g packs extra firm tofu
- 1 pack Street Kitchen ‘Malaysian peanut satay’ kit
- 300 g (2 cups) white rice
- 1 red pepper
- 1 large carrot
- 200 g mange tout
- 2 tbsp tamari/soy sauce
- extra virgin olive oil for frying
- sea salt & freshly ground black pepper
- 8 wooden/metal skewers
Drain the tofu, then use a tea towel to press down on it several times to remove any excess moisture. Cut the tofu into cubes and press down on each one again until no visible moisture is left on the surface. Place them into a bowl, coat with half of the satay sauce, then leave them to marinate whilst you prepare the other ingredients.
Put the rice on to cook according to the packet instructions. Once cooked, drain and cover the pan with a lid until serving.
Slice the red pepper into thin slices, peel the carrot into ribbons and wash the mange tout, then divide the tofu pieces between the 8 skewers.
Heat 2 tbsp of olive oil in a large frying pan over a high heat. Once hot, add the dried onion and garlic, garlic-ginger paste and red pepper. Fry for 5 minutes, stirring frequently, then add the mange tout and carrot. Stir constantly for another 3-4 minutes, or until the vegetables are vibrant and cooked through. Season with lots of black pepper and a little salt, then remove the pan from the heat and stir through the soy sauce.
Whilst the vegetables are frying, heat another large frying pan over medium-high heat and add enough oil to thinly coat the bottom. Once hot, fry the tofu skewers for 1-2 minutes each side until they are crispy and slightly charred. Depending on the size of your pan, you may need to do this in batches, or, you can use two pans.
Divide the rice and rainbow stir-fry between bowls. Top each one with the skewers, then sprinkle with chopped spring onion and sesame seeds. Serve alongside the remaining satay sauce.