Scrumptious Satay & Yellow Curry Bowl
Ingredients
- 16oz firm tofu, drained well & pressed, then cut into cubes
- 1 tablespoon @mekhalaliving organic lemongrass turmeric paste
- 1/4 cup coconut milk
- 1 teaspoon coconut sugar
- oil for brushing
- 1 tablespoon @mekhalaliving organic yellow curry paste
- 1.5 cups veggie stock
- 1 small potato, skin removed & cubed
- 1 small carrot, chopped
- 1/2 cup Bella mushrooms, halved
- 1/2 cup broccolini, chopped
- 1/4 cup coconut milk
- 2 tablespoons 'fish' sauce
- salt to taste
Preparation
Satay sauce: Mix 2 tablespoons of each: unsalted crunchy almond/peanut butter, maple syrup, 'fish' sauce & 3-4 teaspoons soy sauce with 2 tablespoons hot water until well combined (adjust taste accordingly). Then top with roasted peanuts before serving
To make the satay's marinade, mix lemongrass turmeric paste with coconut milk & sugar in a plate until well combined (if it's too thick, thin it down with a splash of ?). Marinate tofu cubes for at least 30 mins or overnight, flipping occasionally. Brush tofu cubes with oil & grill either using an oven (at 450F) or a griller until golden brown on all sides
To make the yellow curry, bring a 2-quart pot with stock to boil. Then add in carrots, potatoes & lower heat to simmer & cook until potatoes are fork-tender. Stir in yellow curry paste, 'fish' sauce (or sugar) & season with salt accordingly. Add in mushrooms, broccolini, coconut milk & simmer until veggies are fully cooked through. Serve satay with sauce & aromatic yellow curry