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Satay tofu ‘steaks’ with steamed greens

Satay tofu ‘steaks’ with steamed greens


4 serves

15 m

15 m


  • 500 g firm tofu
  • 2 teaspoons sunflower oil
  • 2 bunches baby bok choy, quartered lengthways
  • 300 g green beans, trimmed
  • 250 g (2 x 125 g cups) microwave brown rice and multigrains
  • Sliced red chilli and green shallots, to serve

Satay sauce

  • ¾ cup light and creamy evaporated milk
  • ¼ cup crunchy peanut butter (see tips)
  • 1 tablespoon Thai chilli jam
  • 2 teaspoons salt reduced soy sauce
  • 1½ teaspoons curry powder


Step 1

To make satay sauce, combine all ingredients in a small saucepan over medium heat. Stir until smooth and combined. Bring to the boil. Remove from heat. Cover to keep warm.

Step 2

Cut tofu in half crossways, then cut pieces in half through the side to give 4 ‘steaks’. Pat dry with paper towel to absorb excess moisture, then brush both sides with oil.

Step 3

Heat a large non-stick grill pan or frying pan over a medium-high heat. Add tofu ‘steaks’ and cook for about 3 minutes on each side or until golden.

Step 4

Meanwhile, steam or microwave bok choy and beans until tender. Heat rice cups in microwave, following packet instructions.

Step 5

​Divide rice and vegetables over 4 plates. Top with tofu ‘steaks’. Drizzle with warm satay sauce. Serve sprinkled with chilli and shallots.


  • Choose peanut butter made from 100% peanuts with no added sugar and no added salt.
  • Replace brown rice and multigrains with any microwaveable wholegrain rice blend or substitute 1½ cups cooked brown rice.
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