Thai Tofu Satay Bowl with Peanut Sauce

• 150 g Jasmine rice
• 300 g Firm tofu
• 2 tbsp Soy sauce
• 60 g Smooth peanut butter
• 200 ml Coconut milk
• 1 medium Lime
• ½ medium Cucumber
• 1 medium Carrot
• 30 g Roasted peanuts
• 10 g Fresh coriander

1. Rinse the jasmine rice, then cook it in a saucepan of boiling water until tender, 10 to 12 minutes. Drain well, cover, and keep warm.
2. Pat the tofu dry, then cut into bite-size cubes. Heat a large frying pan over medium-high heat and pan-fry the tofu, turning, for 8 to 10 minutes until golden on most sides.
3. In a bowl, whisk together the peanut butter, coconut milk, soy sauce, and the juice of the lime until smooth. Pour into the pan with the tofu and simmer gently for 2 to 3 minutes, stirring, until the sauce coats the tofu and thickens slightly.
4. Cut the cucumber into thin half-moons and coarsely grate the carrot. Roughly chop the peanuts and coriander.
5. Spoon the rice into bowls and top with the satay tofu. Add the cucumber and carrot, then finish with the peanuts and coriander; serve with extra lime juice from the remaining lime flesh if you like.

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