1½ cups brown rice
275 grams firm tofu (I used the Tonzu brand)
½ cup plain flour, white rice flour and spelt flour
1 teaspoon ground turmeric
1 rounded teaspoon ground cumin
½ teaspoon sea salt
cracked black pepper
oil for frying (I used coconut oil)
½ cup crunchy peanut butter
1 cup coconut cream
2 red chilli, deseeded and finely
2 garlic cloves, finely diced
1 teaspoon finely grated ginger root
3 tablespoons soy sauce
1 tablespoon fish sauce (optional, use if you're not vegetarian)
juice of 1 lime
1 spring onion, green part finely sliced
To serve: Sauteed greens, extra sliced spring onions, black sesame seeds, lime wedges
Place the brown rice in a medium saucepan with 3 cups of water. Bring to a boil. Reduce to a simmer and cook with a lid slightly ajar for 45 minutes.
Combine all the satay sauce ingredients (except lime juice and spring onion) in a medium saucepan and place over a low heat. Whisk together while the low heat helps to soften the peanut butter and blend the flavours. Remove from the heat. Add the lime juice and spring onion. Set aside until ready to use.
Cut the tofu into thirds lengthways and then into 1.5cm slices widthways. You should end up with roughly 12–14 ‘fingers’. Stir together the flour, turmeric, cumin, salt and a generous grind of pepper. Place in a shallow bowl. Roll the tofu pieces in the seasoned flour until evenly coated.
Heat 1 cm of oil in a sauté pan over a medium to high heat. Cook the tofu pieces until golden and crunchy on each side. This may take 2–3 batches.
To serve: Very gently heat the satay sauce. Spoon cooked brown rice into each bowl. Top with the tofu and a large spoonful of satay sauce. Add some cooked greens, a sprinkle of sliced spring onion and some black sesame seeds.