Preparation time: 30mins
Serves 4-6

Ginger Poached Tofu

300g (10½ oz) organic firm pressed tofu
500ml (1 pt.) vegetable stock
100ml (3 fl. oz.) water
2 tsp fresh diced ginger root
1 red chilli, halved
Satay Dressing

3 tbs smooth peanut butter
¼ cup soy sauce
2 tbs rice wine vinegar
1 tbs palm sugar
2 tsp sesame oil
1 tbs peanut oil
¼ – ½ cup water
Satay Noodle Bowl w/ Tofu

250g (9 oz) Vermicelli noodles
1 continental cucumber
100g (3½ oz) sprouts (bean or snow pea)
4 shallots
2 tbs fresh coriander, roughly chopped
to serve

¼ cup raw peanuts, roughly chopped
lime wedges