Tofu Satay and Yellow Curry Bowl
Ingredients
Satay
- 16oz firm tofu
- 1 tablespoon Mekhala organic lemongrass turmeric paste
- 1/4 cup coconut milk
- 1 teaspoon coconut sugar
- oil for brushing
Yellow curry
- 1 tablespoon Mekhala organic yellow curry paste
- 1.5 cups veggie stock
- 1 small potato
- 1 small carrot
- 1/2 cup Bella mushrooms
- 1/2 cup broccolini
- 1/4 cup coconut milk
- 2 tablespoons 'fish' sauce or 1 teaspoon coconut sugar
- salt to taste
Satay sauce
- 2 tablespoons unsalted crunchy almond or peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons 'fish' sauce
- 3-4 teaspoons soy sauce
- 2 tablespoons hot water
- roasted peanuts for topping
Preparation
Drain and press the tofu, then cut into cubes
Mix the lemongrass turmeric paste with coconut milk and coconut sugar until well combined to make the marinade; if too thick, thin with a splash of water.
Marinate the tofu cubes in the marinade for at least 30 minutes or overnight, flipping occasionally.
Brush the tofu cubes with oil and grill using an oven at 450F or a griller until golden brown on all sides.
Mix 2 tablespoons each of unsalted crunchy almond or peanut butter, maple syrup, 'fish' sauce, and 3-4 teaspoons soy sauce with 2 tablespoons hot water until well combined; adjust taste accordingly and set aside.
Bring 1.5 cups veggie stock to a boil in a 2-quart pot.
Add the carrot and potato, lower heat to simmer, and cook until potatoes are fork-tender.
Stir in the yellow curry paste, 'fish' sauce or coconut sugar, and season with salt to taste.
Add the mushrooms, broccolini, and coconut milk, and simmer until all veggies are fully cooked.
Serve the grilled satay with the satay sauce and the yellow curry, topping the sauce with roasted peanuts.