From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- .../Tofu Satay Skewers with Pickled Cucumber.html | 221 +++++++++++++++++++++ 1 file changed, 221 insertions(+) create mode 100644 Recipes/Tofu Satay Skewers with Pickled Cucumber.html (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 new file mode 100644 index 0000000..33c59df --- /dev/null +++ b/Recipes/Tofu Satay Skewers with Pickled Cucumber.html @@ -0,0 +1,221 @@ + + + + + + + + +
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Tofu Satay Skewers with Pickled Cucumber

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+ + + + 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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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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