2. Shred wombok. Slice spring onions and julienne carrots (or cut into thin matchsticks). Slice mango and chop coriander.
3. Slice tofu. If preferred you can cook in a frypan over medium heat to warm through.
4. Toss satay tofu with prepared vegetables. Divide between plates. Slice chilli and scatter over top to serve.
roasted peanuts 1 packet (100g)
coconut milk 165ml
baby wombok cabbage 1/2
spring onions 1/3 bunch
coriander 1/2 packet
satay tofu 1 packet
red chilli 1
From your pantry: