Satay Tofu, Prawn & 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.
• 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 medium heat. 
• Cook prawns, tossing, until pink and starting to curl up,
3-4 minutes. Transfer to a bowl.
• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic, ginger paste and curry powder, 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. Add cooked prawns and a good squeeze of lime juice. Stir to combine and 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.