Ingredients
- 1 brown onion, chopped
- 2 carrots, thinly sliced
- 250g of chopped mushroom
- 1 green capsicum, sliced
- ½ cup of frozen peas
- 200g of firm tofu cut into pieces
- 2 cups of broccoli florets
- ½ cup of fresh green beans
- 1 packet of naan bread
- 2 tbsp of Nuttelex Buttery
- 1 tbsp of vegetable oil
- 1 can of light coconut milk
- 4 tbsp of smooth peanut butter
- 2 tspn of soy sauce
- 2 tspn of sriracha chili sauce
- Cooked basmati rice, to serve
Method
- In a pan, cook the chopped onion in vegetable oil until browned.
- Add the tofu cubes.
- Once the tofu is lightly browned, add all the other vegetables. Cook the vegetables for ten minutes.
- Add the peanut butter, coconut milk, soy sauce and sriracha chili sauce. Stir on a low heat until the sauce reaches a smooth consistency. Cook for a further five minutes.
- Spread the naan with Nuttelex and microwave for 20 seconds until warm.
- Serve satay tofu and vegetables on a bed of basmati rice. Delicious!