Tofu Satay with Veggie Rice and Peanut Sauce

Method

Mix all the marinade ingredients in a shallow bowl, finally add the tofu cubes. Let sit the marinade for at least 1 hour. Place 3 tbs of the marinade to the side for later use. Arrange the tofu cubes on the skewer and sauté them in the sesame oil until they are golden brown. When they are done remove them from the pan and sprinkle with sesame.

Cook the rice according to the instructions on the package. In a pan heat the oil and fry the onion, then the peppers, zucchini and carrots until lightly brown. Once the rice is ready add it to the vegetables and mix with 3 tbs of the saved tofu marinade, sesame oil and peanuts. Taste with salt and pepper.

Heat the Rapunzel saté peanut sauce. Place the vegetable rice into four bowls, top with the tofu skewers, decorate with lime wedges and serve it with the saté sauce.

Ingredients

Tofu-marinade:

• 200 ml soy sauce
• 2 tsp Rapunzel sesame oil virgin
• 1 tbs Rapunzel frying oil
• 1 tbs Rapunzel coconut palm syrup
• 1 tsp chili flakes
• 1 tsp Rapunzel sesame not hulled, fairtrade demeter
• 400 g Tofu, cut into large cubes

Rice:

• 250 g Rapunzel short grain rice brown
• 1 tbs Rapunzel frying oil
• 1 small onion, cubed
• ½ yellow pepper, cubed
• ½ zucchini, cubed
• 1 small carrot, cubed
• 1 tsp Rapunzel sesame oil virgin
• 50 g Rapunzel peanuts roasted, salted
• salt and pepper to taste

To Serve:

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• saté peanut sauce
• Wooden Skewers2 limes