200°C · 15-30 minAllergens
Sesamzaad
Noten
SojaThai Stir-Fry with Coconut Satay
A Thai vegetable dish bursting with flavour and zest! I stir-fry the vegetables until just tender and combine them with fried tofu and fresh Thai basil. The steamed rice is briefly sautéed with Thai spice paste and mixed with roasted cashew nuts, giving this healthy rice a lot of flavour. The light peanut sauce made from coconut milk has a mild kick and is balanced with fresh lime juice. Enjoy plant-based (vegan) goodness!
Thai Stir-Fry with Coconut Satay
Tofu, aubergine, broccoli, courgette, green beans, white onion, garlic, red chilli, lime juice, fresh lemongrass, ginger, lime leaf, Thai basil, chilli powder, cinnamon, cumin seeds, coriander seeds, turmeric, cashew nuts, peanut butter, sesame oil, basmati rice, brown rice, chilli sauce, gluten-free soy sauce, Thai red curry paste, coconut milk, coconut cream, palm sugar, organic vegetable stock, sunflower oil.
Allergens: noten, pinda, sesamzaad, soja.
Microwave
Heat the rice with vegetables and tofu loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the satay sauce with the lid loosely on for 30 seconds to 1 minute.
Oven — 200°C, 15-30 minMarleen's choice
Heat the rice with vegetables and tofu covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Warm the satay sauce in the microwave (see above) or in a saucepan over low heat until hot. Disposable containers cannot go in the oven; transfer to an oven dish.