Golden Satay Curry

Golden Satay Curry

This grain-free bowl is a great way to try cauliflower rice for the first time if you’ve never had it before. The deep flavour and spiciness of the peanut sauce make the dish feel rich and satisfying, which balances perfectly with the lightness that comes from it being grain free. Loaded with broccoli and savoury coated tofu steaks and garnished with red pepper, tomato, cilantro and roasted peanuts.

Ingredients (Serves 2)

  • Cauliflower rice, 300g
  • Marinated Tofu Steaks, 240g (tofu, gluten free tamari, garlic powder, coriander, water)
  • Gluten-free tamari, 2.5ml
  • Broccoli florets, 250g
  • Baby bok choy, 125g
  • Red bell pepper, 1
  • Grape tomatoes, 4
  • Magic Tofu Coating, 80g (flaked nutritional yeast, corn starch, garlic powder, sea salt, black pepper)
  • Cilantro, 4g
  • Roasted peanuts, 28g
  • Fresh Thai red chili, 1
  • Scallions, 30g
  • Garlic, 2 cloves
  • Satay Spice Mix 17g (coriander, cumin, turmeric, paprika, cayenne, curry powder, salt, sugar)
  • Coconut milk, 1 can (161ml)
  • Veggie stock paste, 7g
  • Crunchy peanut butter, 70g
  • Kecap Manis, 7g (gluten free soy sauce, sugar, molasses, garlic, ginger, star anise, black pepper)
  • Fresh lime leaf, 1
  • Lime 1

Prep Ingredients

  1. Dice 1/2 the red pepper, halve grape tomatoes, chop cilantro, thinly slice Thai red chili, thinly slice scallions, mince garlic.
  2. Trim and discard thick base of bok choy stem and chop leaves.
  3. Juice half the lime and cut other half into wedges.

Make Satay Curry Sauce

  1. Heat 1 tbsp sunflower oil in small saucepan over medium low heat. Add scallions, garlic and chilies. Cook for a couple of minutes until softened.
  2. Add spice mix and cook for a few seconds until fragrant.
  3. Add coconut milk, veggie stock paste, 1/2 cup water, kecap manis, lime leaf, peanut butter and tamari. Bring to a boil, turn down to a simmer and let cook for about 15 minutes.
  4. Remove from heat and add lime juice. Set aside.

Prep Crispy Tofu Steaks

  1. Remove tofu steaks from marinade and cut in half to form mini triangles.
  2. Heat 1⁄4 cup sunflower oil in your largest pan or wok over medium high heat.
  3. Put Magic Tofu Coating in a shallow bowl. Toss tofu steaks in the Magic Tofu Coating until fully coated.
  4. Put coated steaks into pan and cook for 1-2 minutes on each side or until golden brown. Remove steaks from pan with tongs or a slotted spoon and set aside on a paper towel-lined plate.

Cook the Vegetables and Make the Curry

  1. Leave the pan that you used to cook the tofu steaks over the same medium high heat and add the broccoli florets. Cook them, using the oil left over from cooking the tofu, until browned on the edges, tossing occasionally.
  2. Turn heat to high and add bok choy and 3⁄4 cup water. Put a lid on the pan and cook until broccoli is bright green and tender, about 2 minutes.
  3. Turn heat down to medium low, add Satay Curry Sauce and Crispy Tofu Steaks to the pan. Gently toss everything together and heat through.

Make Cauliflower Rice

  1. Heat 1 tbsp sunflower oil over medium heat in large frying pan. Add riced cauliflower and cook, stirring often, for 5-8 minutes or until tender. (Alternatively, you could make the cauliflower rice in the microwave: Place in a microwave safe bowl, add 1 tbsp water, cover and microwave on high for 3 minutes.)


  1. Divide cauliflower rice into two large bowls.
  2. Divide curry from pan into the bowls and garnish with peanuts, cilantro, red pepper, grape tomatoes and lime wedges.

vegan icon Vegan Friendly Recipe