Recipes | V for Life

Serves: 3
Time to prepare: 45 mins
Time to cook: 40 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

Marinade

Tofu

Slice the tofu block in half horizontally and press for at least 10 minutes. Slice the tofu into 1.5 cm cubes (in 6 cuts width and 7 length) and place the cubes in the marinade.
Just before serving toss tofu in cornflour and fry for approximately 2 minutes. Dry on paper towels.

Satay Sauce

Mix all the ingredients to a smooth paste. Reserve some sauce for decoration. Serve the rest of the sauce on the side.

Vegetables and Pickled Vegetable Dressing

Peel carrots. Use a peeler to shave 9 carrot ribbons and 9 cucumber ribbons. Discard the first shaving from the cucumber and avoid the seeds. Julienne the leftover carrot.
Slice the radishes. Slice spring onion diagonally. Pick and wash coriander leaves.
Mix all the dressing ingredients (125ml/½ cup rice vinegar, 250ml/1 cup water, 1 tsp salt and 2.5g/½ tsp sugar) and heat until sugar and salt dissolve. Add the sliced radish, cucumber and carrot ribbons to the marinade. Leave until needed. Drain just before plating.

Rice

Chop the ginger in half. Add the rice ingredients (100g/scant ²⁄3 cup long grain rice, ²⁄3 cup water, 350ml/1 can light coconut milk and 4g fresh ginger) to the pot and simmer for 10 minutes with a lid on. Remove lid and simmer for a further 10 minutes, until all the liquid has gone.
Remover the ginger, then mix in the black onion seeds.

To assemble the dish:

Dot satay sauce on the edge of the plate. Place sliced radish and tofu in a line. Add cashew halves near the dots.
Serve the rest of the satay sauce in a spoon. Place the pickled vegetables on top of the tofu.
Use a presentation ring to shape rice. Smear with satay sauce and add the rest of the tofu. Top with more vegetables and fresh coriander.

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Recipe Section Dietary Requirements