Tofu Satay Skewers with Pickled Cucumber

★★★★★

Gousto

Total Time: 35 min Servings: 2 Source:

Ingredients

1 midi cucumber

130g brown rice

26g smooth peanut butter

400ml coconut milk

280g plain tofu

½ tsp dried chilli flakes

30ml rice vinegar

1 spring onion

8ml soy sauce

4 skewers

1 tbsp curry powder

Directions

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

Nutrition

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