- 2 x 350g silken tofu blocks, sliced
- 1/2 cup soy sauce
- 1/2 cup sweet chilli sauce
- Honey (optional, for sweetness)
For the pancakes:
- 1 cup chickpea flour
- A handful of chopped spinach or parsley
- 200ml water
- A pinch of salt
For the coconut rice:
- 2 cups Jasmine rice
- 1 ½ cups coconut cream
- 1 ½ cup cold water
- 1 x 5cm piece fresh ginger, peeled and grated
- 2 cloves garlic, sliced
- 1 – 2 chillies, sliced
- Juice of a lime
For the satay sauce:
- Half a can of coconut milk
- 1 chilli, sliced
- 2 garlic cloves, sliced
- 1 – 2 Tbsp. smooth peanut butter
- Lime juice, to taste
- Grated baby marrow, to serve
- Pickled pink onions, to serve
- Spring onions, to serve
To make the pancakes, blend the chickpea flour with the water and a handful of spinach or parsley. Leave aside for 2 hours at room temperature.
To make the coconut rice, stir the rice together with the coconut cream, water, ginger, garlic and chilli in the Le Creuset 24cm Risotto Pot. Bring to a simmer for 15 minutes. Remove from the heat and leave aside with the lid on for another 15 minutes. Squeeze in the lime juice and fluff with a fork.
Arrange the tofu on a non-stick baking tray and drizzle with sweet chili sauce, soy sauce and honey. Grill until sticky and caramelized, for 10 minutes or so.
To make the pancakes, ladle the batter into a non-stick pan greased with coconut oil, over a low heat. Once the pancakes start to bubble and set, loosen the sides and flip with care.
To make the vegan satay sauce, infuse the coconut milk with chilli and garlic and melt in the peanut butter. Season and add lime juice to taste, then blend together.
Arrange the tofu and various seasonal toppings over the coconut rice in the casserole. Drizzle the satay sauce over the rice to serve.