Ingredients
½ cup (155g) natural peanut butter, creamy
½ cup (120ml) coconut milk, unsweetened
2 tbsp. lime juice
2 tbsp. coconut sugar
2 tbsp. tamari sauce
2 tsp. sriracha sauce
1 lb. (450g) kale, stems removed, roughly chopped
1 lb. (450g) firm tofu, cut into cubes
Preparation
Step 1
In a high-speed blender, blitz together the peanut butter, coconut milk, lime juice, coconut sugar, tamari and sriracha sauces. Transfer into a bowl and set aside.
Step 2
Set a steamer rack inside a large pot filled with a couple inches of water. Place the kale on the rack. Bring the water to a boil and steam the kale for 5 minutes. Now place the tofu on top of the kale, cover and continue to steam for a further 5-7 minutes.
Step 3
To serve, divide the kale and tofu between 4 plates and drizzle with the coconut-peanut sauce.
Nutritional information (per serving)
Kcal
400
Fats (g)
28
Carbs (g)
22
Protein (g)
24
Fiber (g)
8
