This dish is so GOOD, easily made gluten free (I used Buckwheat flour and Tamari) and almost too easy! My housemates were loving the smell and definitely looked envious.
Ingredients (Makes 2 Large Portions)
Sushi Rice
2 Cups Short Grain Rice
1 tablespoon Vinegar of your choice (I used Rice Wine Vinegar)
1 Teaspoon Sweetener of your choice (I used Agave)
Toppings (substitute for what you like)
400 grams Tofu
2 Tablespoons Oil (I used Coconut Oil)
Couple Tablespoons of Flour or Corn Starch
Pack of Beansprouts
Half a Cucumber
Pack of Shitake Mushrooms
2 Tablespoons Soya Sauce
Fresh Coriander (Optional)
Satay Sauce
1 Tablespoon Tahini or Peanut Butter
1 Tablespoon Vinegar of Your Choice (I used Apple Cider Vinegar)
1 Tablespoon Sesame Oil
1 Tablespoon of Hot Sauce (I used Nandos Peri Peri)
2 Tablespoons of Soya Sauce or Tamari
Recipe
- Start by cooking your rice: typically bring to the boil while stirring and then leave to simmer at low heat for 8 minutes.
- Meanwhile, cut up the tofu into bite-sized pieces and cover in flour/cornstarch to absorb liquid and give crispy coating.
- Cut up toppings into bite-sized pieces and juice the lime
- When the rice is done, leave to cool and add the vinegar and sweetener
- Heat your 2 tablespoons of oil in a large pan and wait until it is really hot. Then add the coated tofu. Cook for about 15 minutes, turning over the tofu with tongs until each side is brown.
- Once the tofu is done, use the same pan and add a splash of oil. Then add the mushrooms (cut into small slices). Toss with a spoon and wait until they’re starting to fry up then add the 2 tablespoons of Soya Sauce. The mushrooms should absorb the sauce and serve.
- To make the Satay Sauce add all of the ingredients into a small bowl and stir to serve!
- Ready to Assemble! rice first, tofu, mushrooms and toppings. Serve with Satay!
Top Tip: Perfect for lunch the next day!