Cookwith

Name: Sunflower Satay Tofu with Fried Egg
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 cup roasted sunflower seed butter; 2 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp rice vinegar; 1 tsp sriracha; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/4 cup coconut milk; 1 tbsp lime juice; 1/4 cup water; 1 block (14 oz) firm tofu, pressed and cut into cubes; 1 tbsp vegetable oil; 1 red bell pepper, sliced; 1 cup snap peas; 2 large eggs; 2 tbsp chopped cilantro; 1 tbsp toasted sesame seeds; Cooked jasmine rice, for serving

Sunflower Satay Tofu with Fried Egg

miradugm

This vibrant vegetarian satay swaps out peanuts for creamy sunflower seed butter, delivering all the richness and bold flavor of classic satay without any allergens. The sauce is deeply savory, tangy, and a touch sweet, coating golden tofu and crisp vegetables for a satisfying meal. Served with a perfectly fried egg on the side, this dish is both protein-packed and comforting. Each bite offers a delightful mix of textures and flavors, making it a crowd-pleaser for vegetarians and anyone seeking allergen-friendly global cuisine.

Ingredients

Instructions

In a bowl, whisk together sunflower seed butter, soy sauce, maple syrup, rice vinegar, sriracha, garlic, ginger, coconut milk, lime juice, and water until smooth. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 8 minutes.
Add bell pepper and snap peas to the skillet and stir-fry for 3-4 minutes until crisp-tender.
Pour the satay sauce over the tofu and vegetables. Toss to coat and simmer for 2-3 minutes until heated through.
Meanwhile, in a separate nonstick pan, fry the eggs to your liking.
Serve the tofu satay and vegetables over jasmine rice. Top each serving with a fried egg.
Garnish with chopped cilantro and toasted sesame seeds. Enjoy immediately.