PREP 15 MINUTES
COOK 15 MINUTES
500g baby cream delight potatoes
200g green beans, trimmed, halved
2 teaspoons rice bran oil
300g firm tofu, cut into 2cm cubes
³ cup smooth peanut butter
1 long red chilli, finely chopped
165ml can light coconut milk
1½ tablespoons kecap manis
1 tablespoon lime juice
1 carrot, peeled into ribbons
1 Lebanese cucumber, sliced into rounds
80g baby spinach
150g packet Steggles Just Eat It
oven-roasted chicken slices
³ cup bean sprouts, trimmed
2 tablespoons chopped unsalted
Fresh coriander leaves and lime wedges,
1 Using a fork, prick potatoes all over. Place in a microwave-safe dish with 2 tablespoons water. Cover with plastic wrap. Microwave on HIGH (100%) for 5 minutes. Add beans. Cover. Microwave on HIGH (100%) for a further 3 minutes or until potatoes are tender and beans are bright green. Drain. Thickly slice potatoes.
2 Meanwhile, place eggs in a small saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer gently for 4 minutes. Remove pan from heat. Carefully place eggs under cold running water to cool. Peel eggs and cut in half.
3 Heat oil in a non-stick frying pan over medium-high heat. Add tofu. Cook, turning, for 2 minutes or until golden. Transfer to a paper towel-lined plate. Drain remaining oil from pan. Reduce heat to medium. Add peanut butter, chilli, coconut milk and kecap manis. Cook, stirring, for 5 minutes or until smooth and mixture has thickened slightly. Stir in lime juice.
4 Arrange potato, beans, carrot, cucumber, spinach, chicken and tofu on plates. Drizzle with sauce and top with sprouts, peanuts and coriander. Serve with lime wedges.
NUTRITION: (per serve) 2297kJ; 30.3g fat; 8.2g sat fat; 34.1g protein; 31.9g carbs; 9.5g fibre; 192mg chol; 833mg sodium.