Satay Tofu & Roasted Sweet Potato Bowl

• Meanwhile, using a vegetable peeler, slice carrot
into ribbons.
• In a medium bowl, combine the vinegar and 
a good pinch of sugar and salt. Add carrot to 
pickling liquid. Add enough water to just cover 
carrot. Set aside.
• Thinly slice cucumber into half-moons. Thinly 
slice kale, discarding any larger pieces of stalk. 
Finely chop garlic. Slice lime into wedges.

TIP: Slicing the carrot very thinly helps it pickle 
faster!

• To a small heatproof bowl, add peanut butter
and the boiling water (2 tbs for 2 people / 
1/4 cup for 4 people), stirring, until smooth 
and combined.
• Add the low sodium soy sauce, the honey and a 
squeeze of lime juice. Stir to combine. Set aside.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook kale until slightly wilted, 2 minutes. Add 
garlic and cook until fragrant, 1 minute.
• Transfer to a bowl, add a squeeze of lime juice
and season with salt and pepper. 

• Cut firm tofu into 1cm-thick steaks.
• In a second medium bowl, combine satay 
seasoning, a good drizzle of olive oil and a 
pinch of salt and pepper. Add tofu, turning 
to coat.
• Wipe out frying pan and return to medium-high 
heat with a drizzle of olive oil.
• Cook tofu, turning until browned, 2-3 minutes
each side