The Content Pear’s peanut salad bowl packed with flavour
3 min readDavid and Stephen Flynn of The Content Pear cafes, cookbooks, courses and food stuff production firm, are guest chefs in The Irish Occasions Well being Thirty day period kitchen this week, sharing dishes from their newly released e-book, The Satisfied Overall health Program.
irishtimes.com/health
The Flynns have put in the earlier 15 yrs introducing folks to the gains of their way of consuming, and exercising, and their latest book, their fifth, has 90 new recipes, alongside with meal ideas, lifestyle strategies and browsing lists.
Just mainly because we are seeking to try to eat healthily does not necessarily mean we have to sacrifice flavour, and plant-based foods can be just as delicious as their vegetarian or animal protein equivalents, as this peanut salad bowl shows.
PEANUT SATAY TOFU POT
These make the ideal snack, or a gentle lunch on the go, or can be simply fleshed out to make a tasty evening meal. In this article we use cooked quinoa as the foundation, because of to its increased protein content material, and incorporate deliciously salty-sweet tofu on top rated
Serves 3 (Will take 15 minutes, for a longer period if cooking your personal quinoa)
Substances
½ a thumb-dimensions piece of fresh new ginger
4 tablespoons peanut butter
200ml heat water
2 tablespoons tamari/soy sauce
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
250g agency tofu
1 x 250g pack of cooked quinoa (or you can cook dinner your very own)
1 medium carrot
2 spring onions/scallions
1 teaspoon salt
¼ teaspoon ground black pepper
Juice of ½ a lime
4 tablespoons roasted peanuts
10g contemporary coriander or parsley
Approach
1 Finely grate the ginger. Combine collectively the peanut butter, warm drinking water, tamari/soy sauce, vinegar, ginger and maple syrup until it is awesome and easy. Reduce the tofu into squares approx. 4cm x 4cm and 2cm thick.
2 Warmth a non-adhere pan on a higher warmth. When sizzling, incorporate the tofu squares and cook for 3-4 minutes on just about every facet until they get started to change brown or golden. Add 50 percent the peanut sauce and go it close to the pan quickly to assure all the tofu is very well coated on both sides. Go away to cook dinner for a further more moment on every aspect, then take out the tofu from the pan and established aside.
3 Set the quinoa into a massive bowl. Grate the carrot, finely slice the spring onions/scallions, and increase these to the cooked quinoa alongside with the salt, black pepper and lime juice. Mix well.
4 Divide the quinoa amongst three bowls, pour the remaining sauce on major and mix somewhat. Serve with 2 slices of tofu for every particular person, sprinkled with toasted peanuts and contemporary coriander. Serve a minor of the remaining sauce on the side.
Recipe from The Pleased Health and fitness Strategy, by David and Stephen Flynn, published by Penguin Lifestyle. thehappypear.ie
Irish Times
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