This is another dish we regularly make in our whare because it’s tasty and easy. Sometimes I stir fry some green beans in a bit of sesame oil with garlic, crushed peanuts, a little soy sauce and some chilli flakes and serve this on the side, or I serve it with some steamed broccoli or other veg.
Kīnaki: Serves 4 (if you serve it with some veggies, more like 2 if you are just doing the tofu)
- 1 x block of firm tofu, with excess moisture squeezed out (I use a bit of muslin cloth, wrap the tofu up and then place a heavy chopping board or recipe books on top to draw it out)
- 1 clove minced garlic
- 1/2 teaspoon minced ginger
- 1 x spring onion thinly chopped
- Toasted sesame seeds (optional – for garnish)
- Rice – 1/2 cup dry rice per person
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons peanut butter (can use crunchy or smooth)
- 1 tablespoon agave or maple syrup
- 2 tablespoons hot water
- 1 tablespoon sriracha sauce
Cook the rice in your preferred method. While the rice is cooking, remove the excess moisture from the tofu. You could also toast a few tablespoons of sesame seeds and set these aside if using.
Prepare the satay sauce by combining all ingredients and mixing together thoroughly with a fork.
Cut up the tofu into cubes. Heat a little oil in a medium-sized pan and fry the garlic and ginger, turn down the heat slightly. Add the tofu and brown on all sides. Pour the sauce over the top and stir so that all of the tofu is coated. The sauce will thicken up. Continue stirring until it is heated right through.
Serve tofu on rice and garnish with spring onions and toasted sesame seeds.