Satay tofu and vegetables (food fit for Angels)

INGREDIENTS

1 cup pineapple juice
2 tbs soy sauce
2 cloves garlic
1 tsp honey (or agave nectar)
350g firm tofu, cut into (1cm) bite size pieces
1 tbs olive oil
½ cup crunchy peanut butter
1 small onion ( i add 1 tsp of chilli jam to mine as i love HOT satay)
1 cup vegetable stock
1 tsp ground cumin
½ cup soy milk
½ tsp mild curry powder
½ cup reserved marinade
1½ tbs lemon juice
1 carrot, peeled and sliced
1 red capsicum, roughly chopped
1 cup snow peas, trimmed
½ cup broccoli florets
Steamed rice, to serve

METHOD

Combine pineapple juice, soy, garlic and honey in a shallow dish. Add tofu and marinate (30 minutes).

Heat half the oil in a frypan. Add tofu, reserving half a cup of the marinade, cook until golden brown on both sides. Set aside and cover to keep warm.

Combine peanut butter, onion, stock, cumin, soy milk, curry powder, marinade and lemon juice in a small saucepan set over medium heat. Bring mixture to the boil; reduce heat and simmer, (5-6 minutes).

Whilst sauce is simmering, heat remaining oil in the frypan. Add carrot, capsicum, snow peas and broccoli, stir-fry (2-3 minutes) until tender.

Return tofu to the frypan add satay sauce, toss to combine and warm through. Serve immediately over steamed rice.

Enjoy!