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Satay tofu ‘steaks’ with steamed greens (for two)

Satay tofu ‘steaks’ with steamed greens (for two)


2 serves

15 m

15 m


See recipe for serves 4 here

  • 250 g firm tofu
  • 1 teaspoon sunflower oil
  • 1 bunch baby bok choy, quartered lengthways
  • 150 g green beans, trimmed
  • 125 g steamed rice super grains microwave cup
  • Sliced red chilli and green shallots, to serve

Satay sauce

  • ½ cup light and creamy evaporated milk
  • 1½ tablespoons crunchy peanut butter (see tips)
  • 2 teaspoons Thai chilli jam
  • 1 teaspoon salt reduced soy sauce
  • ¾ teaspoon 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 through the side to give 2 rectangular ‘steaks’. Pat dry with paper towel to absorb excess moisture, then brush both sides with oil.

Step 3

Heat a 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 cup in microwave, following packet instructions.

Step 5

Divide rice and vegetables over 2 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 ¾ cup cooked brown rice.
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