Marinade
- Mix all ingredients for the marinade until smooth. Set aside until needed.
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 in oil until crispy. 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 cucumber and carrot ribbons to the marinade. Leave until needed. Drain just before plating.
Rice
- 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.
- Mix in 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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