Take the pressed tofu and chop it into even pieces, roughly an inch wide and half an inch thick.
400 g firm tofu
Coat each piece of tofu in the cornflour.
400 g firm tofu, 2 tablespoon cornflour
Heat up one tablespoon of sesame oil over a medium-high heat. When the oil is ready fry the tofu for a few minutes on each side until golden. Set aside when ready.
400 g firm tofu, 1 tablespoon & 1 teaspoon sesame oil
Put the remaining sesame oil in a wok and gently heat.
1 tablespoon & 1 teaspoon sesame oil
Add the onions and cook until translucent, then throw the garlic and ginger in.
4 cloves garlic, 1 brown onion, 1 inch fresh ginger
Be careful the garlic doesn't burn – it doesn't take much! Once everything smells fragrant pop the peppers into the wok.
2 red peppers
Stir the spices into the pan and let them gently coat the onions and garlic.
2 teaspoon madras curry powder, 2 teaspoon turmeric powder
Next add the peanut butter and stir well. It should start to melt.
2 tablespoon peanut butter
Pour in half of the coconut milk and all of the soy sauce
400 ml coconut milk, 1 tablespoon light soy sauce
Break the stock cube into the curry and stir everything up really well.
1 vegetable stock cube
Pop the broccoli into the pan and cook on a gentle heat for eight minutes.
150 g broccoli
The curry should be nice and thick by this point, if you'd like it a bit saucier add some more – or all – of the remaining coconut milk.
400 ml coconut milk
Finally, add the green beans, tofu and lime juice into the curry and cook for a few minutes more. It will thicken back up if you've added all of the coconut milk. Just make sure the tofu is hot before serving.
80 g green beans, 1 tablespoon lime juice
Remember to taste the finished product before serving – you might want it spicier, so you could add some chilli flakes, if you'd like it a bit sweeter you could add some agave syrup or for a more savoury flavour add some more soy sauce. Make sure your tofu satay curry is just how you like it!
Serve with brown rice, fresh coriander, crushed peanuts and a few chilli flakes (if that's your bag), and enjoy!
150 g brown rice, Handful of crushed peanuts, Handful of coriander, Chilli flakes – to taste