Satay Tofu, Chicken & Zesty Rice

• Meanwhile, zest lime to get a pinch and slice into wedges.
• Slice cucumber into half-moons. Finely chop garlic.
• Cut plain tofu into 2cm chunks. Cut chicken thigh into 2cm chunks.
• In a small bowl, combine peanut butter and the hot water, stirring, until smooth.

• When rice has 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat.
• When oil is hot, cook chicken, tossing, until browned,
5-6 minutes.
• In the last minute of cook time, reduce heat to medium, then add garlic, ginger paste and curry powder and cook, until fragrant, 1 minute. Add peanut butter mixture, coconut milk and the low sodium soy sauce. Simmer, stirring, until slightly reduced, 1-2 minutes.

TIP: Add a splash of water if the sauce looks too thick.

• To pan with sauce, add tofu and gently stir until heated through, 1-2 minutes.
• Remove pan from heat and add a good squeeze of lime juice. Season to taste.

• In a large bowl, combine slaw mix and cucumber with a drizzle of olive oil and a squeeze of lime juice. Season to taste.