I actually typed this up last night but it got lost in cyberspace – groan!
Anyway… This is one of my kids’ favourites meals – not just because it tastes delicious, but because they love threading all the vegies and tofu chunks onto the skewers!
For the rice bed:
3/4 cup brown rice (to serve 4 people)
1 1/2 cups water (or double the quantity of rice you’re using)
1 bunch bok choy, shredded
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: (I haven’t specified quantities for the vegies – you can use whatever quantity you need!)
1 bag tofu nuggets – I use Blue Lotus brand, from Coles fridge section or health food shops – it comes in Sweet Chilli and Sesame; I used Sweet Chilli
zucchini, thinly sliced in rounds
capsicum – green, yellow and red, cut in 3 cm dice
button mushrooms – halved if small, quartered if large
pineapple pieces – you can use fresh, but I cheated and used pieces canned in juice
Thread all ingredients onto skewers. Grill for 10 minutes at moderate heat, turning frequently to avoid burning. Arrange skewers on rice bed.
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
Mince garlic and ginger (or chop in Thermomix for 3 sec, speed 6) and dice onion (TM for another 3 sec, sp 6), then put in saucepan and add chilli powder and water. Saute over moderate heat for 5 minutes or until onion is soft (or TM 100 deg, 5 mins, speed soft). Add palm sugar and peanut butter and continue cooking over low heat for 2 minutes, stirring constantly (or TM 70 deg, 2 mins, sp 2), then add remaining ingredients and cook over low heat, stirring constantly (TM 70 deg, 2 mins, sp 2).
Pour sauce over skewers.
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