Satay Stir Fry by Tamara Lee
 | Cooking Time 30 minutes |
 | Serves 6 |
INGREDIENTS
- 450g firm tofu
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 carrots, julienned
- 6 royal blue potatoes (skin on)
- 1/4 of a purple cabbage
- 1 head of broccoli
- 1 can of coconut cream
- 1 1/2 cups of water
- 1/4 cup of peanut butter
- 1 Tbsp coconut oil
- 2 Tbsp soy sauce
- 1 tsp ginger powder
- 1/2 tsp chilli powder
- Salt and pepper, to taste
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
Balancing your proteins, carbohydrates and fats in this deliciously tasty dinner recipe.
Created for WA Potatoes by Tamara Lee
- Chop the potatoes into bits sized pieces, leaving the skins on. Steam them until soft.
- Finely dice the onion and garlic. Pan fry on a non-stick wok or large frying pan with the coconut oil, soy sauce, ginger, chilli, salt and pepper.
- Dice the tofu into bite sized pieces. In a separate pan, cook in 1 Tbsp of coconut oil until it browns slightly. Set aside.
- Add the coconut cream, water and peanut butter to the wok. Stir well until the peanut butter is mixed through.
- Thinly slice the carrots and cabbage. Chop the broccoli into bite sized pieces and add them all to the satay sauce mixture. Cook for 7 minutes, until the vegetables start to soften.
- Add in the steamed potatoes and tofu and stir through. Serve on rice or quinoa.
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