Tofu & Kale With Coconut-Peanut Sauce
Serves
4
Prep Time
10 minutes
Cook Time
12 minutes
Ingredients
½ cup (155g) natural peanut butter, creamy
½ cup (120ml) coconut milk, unsweetened
2 tbsp. lime juice
2 tbsp. coconut sugar
2 tbsp. tamari sauce
2 tsp. sriracha sauce
1 lb. (450g) kale, stems removed, roughly chopped
1 lb. (450g) firm tofu, cut into cubes
Nutrition
(Per Serving)
Calories
400
Fats
28 g
Protein
24 g
Carbs
22 g
Instructions
- In a high-speed blender, blitz together the peanut butter, coconut milk, lime juice, coconut sugar, tamari and sriracha sauces. Transfer into a bowl and set aside.
- Set a steamer rack inside a large pot filled with a couple inches of water. Place the kale on the rack. Bring the water to a boil and steam the kale for 5 minutes. Now place the tofu on top of the kale, cover and continue to steam for a further 5-7 minutes.
- To serve, divide the kale and tofu between 4 plates and drizzle with the coconut-peanut sauce.