From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- .../Tofu Satay Skewers with Pickled Cucumber.html | 377 ++++++++++++--------- 1 file changed, 216 insertions(+), 161 deletions(-) (limited to 'Recipes/Tofu Satay Skewers with Pickled Cucumber.html') diff --git a/Recipes/Tofu Satay Skewers with Pickled Cucumber.html b/Recipes/Tofu Satay Skewers with Pickled Cucumber.html index 23a8737..970d19f 100644 --- a/Recipes/Tofu Satay Skewers with Pickled Cucumber.html +++ b/Recipes/Tofu Satay Skewers with Pickled Cucumber.html @@ -1,187 +1,242 @@ - + - - - - - - -
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Tofu Satay Skewers with Pickled Cucumber

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+ Tofu Satay Skewers with Pickled Cucumber +

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★★★★★

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Gousto

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- - - Total Time: 35 min - Servings: 2 - - - Source: - - + + + Total Time: 35 min + + Servings: 2 + + + + Source: + +

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Ingredients

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1 midi cucumber

130g brown rice

26g smooth peanut butter

50g solid creamed coconut

280g plain tofu

½ tsp dried chilli flakes

30ml rice vinegar

1 spring onion

8ml soy sauce

4 skewers

1 tbsp curry powder

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Ingredients

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+ 1 midi cucumber +

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+ 130g brown rice +

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+ 26g smooth peanut butter +

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+ 400ml coconut milk +

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+ 280g plain tofu +

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+ ½ tsp dried chilli flakes +

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+ 30ml rice vinegar +

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+ 1 spring onion +

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+ 8ml soy sauce +

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+ 4 skewers +

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+ 1 tbsp curry powder +

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Directions

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For 2 people [double for 4]

1. Boil half a kettle

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Chop the tofu into 12 [24] large cubes by dividing the block into 3 lengthways and then cutting each slice into quarters

Chop the creamed coconut roughly (if required!) and combine with 200ml [400ml] boiled water – this is your coconut stock

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Nutrition

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Typical values per 100g per serving
Energy 553 kJ 2889 kJ 132 kcal 692 kcal
Fat 6.9 g 36.2 g
of which saturates 3.6 g 18.7 g
Carbohydrate 11.4 g 59.5 g
of which sugars 1.1 g 5.6 g
Fibre 1.9 g 9.8 g
Protein 5.6 g 29.5 g
Salt 0.24 g 1.24 g

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Directions

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+

For 2 people [double for 4]

+

1. Boil half a kettle

+

+ Soak your skewers in cold water (this prevents them from burning + whilst cooking) +

+

+ Chop the tofu into 12 [24] large cubes by dividing the block into + 3 lengthways and then cutting each slice into quarters +

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+ Chop the creamed coconut roughly (if required!) and combine with + 200ml [400ml] boiled water – this is your coconut stock +

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Nutrition

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+ Typical values per 100g per serving
Energy 553 kJ 2889 kJ 132 + kcal 692 kcal
Fat 6.9 g 36.2 g
of which saturates 3.6 g + 18.7 g
Carbohydrate 11.4 g 59.5 g
of which sugars 1.1 g + 5.6 g
Fibre 1.9 g 9.8 g
Protein 5.6 g 29.5 g
Salt + 0.24 g 1.24 g +

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