Spicy Tofu Satay Jar Meal Prep

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian, Vegan

Ingredients

• 1 tsp. Lucy Bee Coconut Oil
• ½-1 tsp. cayenne pepper
• 60g tofu, drained – we used Tofoo
• 3 garlic cloves, grated
• A pinch of Lucy Bee Whole Black Peppercorns, ground
• 3 tsp. tamari
• 1 tsp. dried chilli flakes
• Juice of 1 lime
• 1 tbsp. freshly chopped coriander
• 1/2 tsp. Coconut Sugar and 1 tsp. water mixed together to dissolve the sugar
• 3-4 tbsp. smooth peanut butter
• 200g brown rice, cooked and cooled
• 1 carrot, grated
• 2 handfuls of spinach
• 2-3 spring onions, sliced
• Hot water to reheat

Method

1. In a pan on a low-medium heat, add Lucy Bee Coconut Oil, cayenne pepper, tofu block, 1 garlic clove, ground Whole Black Peppercorns and 1 tsp. tamari. Cook until golden all around the tofu, for about 5 minutes before cutting the tofu into bite-sized chunks and frying to finish coating each chunk for a further 2 minutes. Set aside to cool.
2. In a small bowl, mix the remaining garlic, dried chilli flakes, lime juice, coriander, Coconut Sugar and water mix, a pinch of ground Whole Black Peppercorns and peanut butter and stir to combine before dividing between two containers of your choice - we used 2 empty 500ml Lucy Bee Coconut Oil jars.
3. Top with the brown rice, carrot, spinach and then add the cooled tofu mixture.
4. Sprinkle the spring onion slices over and put the lid on the jars. Pop in the fridge until ready to use.
5. When ready to eat, take out of the fridge - it is advised to allow the jar to reach room temperature if possible. If it’s straight from the fridge, add a little room-temperature water to the jar first.
6. Boil the kettle, allow the water to cool slightly and SLOWLY pour hot water into the jar. For a sauce consistency, add enough water to cover the rice (a quarter to half way up the jar), whereas for a soup consistency, add more water. Close the lid, allow to stew for 5-10 minutes and shake up the jar to mix up the flavours.