This quick and delicious peanut & coconut satay sauce is packed with Vitamin E from the peanuts, for protecting the immune system and keeping the heart healthy.

Serves: 2 | Cook Time: 25 mins | Calories: 551 | Type: Vegan + Gluten-Free


  • 300g firm tofu (soya)
  • 100g black rice
  • 100ml coconut milk
  • 2 tbsp peanut paste
  • 1 tsp maple syrup
  • 2 tsp tamari (soya)
  • 1 red chilli
  • 1 yellow pepper
  • 140g courgette
  • 4 skewers

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Boil a kettle. Rinse the black rice and add to a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 25-30 mins, then drain.
  2. Finely chop the chilli and finely slice the yellow pepper. Remove the ends of the courgettes, but leave the skin on, and using a peeler slice the courgette into long thin strips.
  3. Drain and rinse the tofu. Cut into 2cm cubes.
  4. To make the peanut satay sauce; in a bowl mix the coconut milk, peanut paste, maple syrup, half of the tamari and red chilli.
  5. Heat a frying pan with 1/2 tbsp oil and add the tofu, fry for 5 mins, turning occasionally being careful not to break the cubes. Then add half of the tamari and cook for a further 5 mins. Remove from the pan and set aside.
  6. In the same pan, heat 1 tsp oil and fry the yellow pepper and courgette for 2-3 mins until softened. Remove from the pan and keep warm. Thread the tofu cubes onto the 4 skewers. Heat the same pan and add the tofu skewers to the pan with half of the peanut satay sauce. Cook for 2-3 mins.
  7. To serve, place the black rice on a warm plate, spoon over the vegetables and top with the peanut satay tofu skewers, and drizzle over the remaining peanut satay sauce.