Recipes

Golden Satay Curry

:15 min

:55 min

Serves 4

1 cup water

10 cups fresh broccoli florets

4 cups baby bok choy, roughly chopped

3 cups Longo’s Cauliflower Rice, cooked

1/2 cup each Longo’s Peanuts and fresh cilantro leaves, chopped

8 Longo’s Grape Tomatoes, halved

Half red bell pepper, chopped

Satay Sauce

3 tbsp sunflower oil

1 onion, minced

4 cloves garlic, minced

3 red Thai chilies, thinly sliced

2 tsp granulated sugar

1 1/4 tsp Longo’s Curry Powder

1/2 tsp each Longo’s Ground Coriander and Cumin

1/2 tsp each Longo’s Turmeric and Cayenne

1/2 tsp sea salt

1/4 tsp Longo’s Ground Ginger

1 1/2 cups vegetable broth

1 can Longo’s Coconut Milk

1/2 cup plus 2 tbsp Longo’s Natural Peanut Butter

1/4 cup Longo’s Peanuts, chopped

3 dry lime leaves or two 2-inch strips lime zest

2 tsp tamari

2 tbsp lime juice

Tofu Steaks

2 cups water

1/2 cup tamari

2 tbsp Longo’s Ground Coriander

4 tsp Longo’s Garlic Powder

1 pkg (350 g) extra firm tofu

Tofu Coating

1 cup nutritional yeast

1/2 cup cornstarch

1 tbsp Longo’s Garlic Powder

1/4 tsp each sea salt and pepper

2 tbsp sunflower oil

•Tofu Steaks
•Whisk together water, tamari, coriander and garlic powder in shallow dish. Cut tofu in half lengthwise, then cut each half into 3 slices. Cut each slice into 4 triangles; place in marinade. Let stand for 1 hour at room temperature or cover and refrigerate overnight.
•Satay Sauce
•Heat oil in saucepan over medium heat. Cook onion, garlic and chilies for about 2 minutes or until softened. Stir in sugar, curry powder, coriander, cumin, turmeric, cayenne, salt and ginger and cook, stirring, for 30 seconds. Add broth, coconut milk, peanut butter, peanuts, lime leaves and tamari; bring to a boil. Reduce heat and simmer for about 15 minutes. Remove from heat and stir in lime juice; set aside. Remove lime leaves.
•Tofu Coating
•Combine nutritional yeast, cornstarch, garlic powder, salt and pepper in shallow dish. Remove tofu steaks from marinade and coat each well on all sides. Place steaks on parchment-paper-lined baking sheet. Drizzle with oil and bake in preheated 400ºF oven for 10 minutes. Turn over and bake for about 10 minutes more or until golden.
•Place wok or deep large skillet over high heat and add water; bring to a boil. Add broccoli; cover and cook for 2 minutes. Add bok choy; stir, cover and cook for 1 minute. Remove lid and add Satay Sauce and Tofu Steaks; stir to combine. Cook until heated through.
•Divide among 4 bowls and serve with cauliflower rice. Garnish each bowl with peanuts, cilantro, tomatoes and red pepper to serve

Per serving: 730 calories