This is one of my kids’ favourite meals – not just because it tastes delicious, but because they love threading all the vegies and tofu chunks onto the skewers!
Ingredients:
Rice bed
3/4 cup brown or red rice (to serve 4 people)
1 1/2 cups water (or double the quantity of rice you’re using)
1 bunch bok choy, shredded
Skewers (use whatever quantity of vegies you need!)
1 bag tofu nuggets – I use Blue Lotus brand, Sweet Chilli flavour
Zucchini, thinly sliced in rounds
Capsicum – green, yellow and red, cut in 2 cm dice
Button mushrooms – halved if small, quartered if large
Pineapple pieces
Cherry tomatoes
Sauce
2 cloves garlic
2 cm piece fresh ginger
1 brown or white onion
Pinch of chilli powder
120 ml water
20 g palm sugar – I used Jeeny’s brand, from Asian groceries or the Asian food section at Coles; it comes in convenient 20 g blocks
200 g peanut butter – I make mine in my trusty Thermomix, otherwise buy a brand without added salt and sugar e.g. Sanitarium Natural
Juice of 1 lime
100 ml light coconut milk
Method:
Rice bed
Place the rice in a saucepan, add water and bring to the boil. Reduce heat and simmer, covered, for 25 minutes. Add the bok choy and continue simmering for 5 minutes. Stir bok choy in then spread onto serving plates.
Skewers
Thread all ingredients onto skewers. Grill for 10 minutes at moderate heat, turning frequently to avoid burning. Arrange skewers on rice bed.
Sauce
Mince garlic and ginger and dice onion, then put in saucepan and add chilli powder and water. Sauté over moderate heat for 5 minutes or until onion is soft.
Add palm sugar and peanut butter and continue cooking over low heat for 2 minutes, stirring constantly, then add remaining ingredients and cook over low heat, stirring constantly. Pour sauce over skewers.
