Satay tofu and bun

By: Jen Kulas

Valcom red curry paste included on satay sauce
Other ingredients in satay sauce: Tofu Marinade • 400g firm tofu, cubed • 2 tbsp soy sauce • 3/4 cups peanut butter (smooth or crunchy) • 1 tbsp sesame oil • 2 tblspn Valcom red curry paste • 400ml coconut milk
400g firm tofu
3 cups assorted raw veg (I used carrot, capsicum, and assorted lettuce leaves
Nuoc Cham dressing: • 3 tbsp rice vinegar • 2 tbsp fish sauce (or soy sauce for vegetarian/vegan) • 1 tbsp lime juice • 1 tbsp honey or maple syrup • 1 clove garlic, minced • 1 small red chili, finely chopped (optional)
200g Rice noodles (bun)

Combine all satay ingredients in a small pan. Simmer on medium to low heat for 5 mins. Cut tofu into 3cm cubes and when cool, marinate the tofu in half the satay sauce for a min 30mins.
To make Nuoc Cham combine all ingredients in a bowl and set aside.
Wash and chop vegetables and cook rice noodles as per packet instructions. Arrange noodles in a large bowl and top with veggies and fresh herbs.
Cook the Tofu Heat a non-stick pan over medium heat. Cook the marinated tofu for 3–4 minutes on each side until golden and slightly crispy. Set aside.
Assemble the Salad • Drizzle the dressing over the salad and toss gently to combine.
Top cooked tofu with remaining satay sauce and garnish with crushed peanuts.