Baked peanut butter and 5 spice tofu, stir fried vegetables and satay sauce

For the tofu:

Firm tofu,  drained and cubed (I used 2 280g packs of Tofoo Naked Tofu from the Tofoo Co which was enough for 4 people)

Marinade:

1 tbsp peanut butter 

2 tbsp soy sauce

 good dash maple syrup

1 garlic clove  crushed 

1 tsp 5 spice

1tsp dried basil

2 tsp sesame blend oil

Salt and pepper

1 tsp fresh ginger crushed 

Mix together and marinate the tofu for at least 30 minutes. 

Sprinkle with black sesame seeds and bake at 200 fan with the marinade for about 25 minutes. 

Sauce:

1 small onion finely chopped 

1 clove garlic

1 tsp thai red curry paste (or more if you like it spicier)

Half can coconut milk (about 120ml)

3 tbsp peanut butter (about 90g)

Juice of half a small lime

1 tbsp soy sauce

1 tbsp brown sugar

Saute onion garlic and curry pate in mix of sesame and olive oil. Mix i sugar. Stir in coconut milk and peanut butter, soy sauce and heat gently. Remove from heat. Stir in lime juice

Veg:

Any mixture of stir-fry veg eg carrot, beansprouts kale red pepper spring onions  garlic courgettes, red chilis. 

Fry in choice of oil eg sesame and sunflower. Stir in a tbsp of the satay sauce and a splash of water at the end and mix around to coat the veg. 

Serve with steamed sushi rice.

Pumpkin Spiced Muffins

 (Adapted from BBC Good Food - reduced the amount of sugar)

200g cooked pumpkin puree (see below)

225g self raising flour

1 tbsp cinnamon/mixed spice/tea massala mix

100g brown sugar

2 eggs

125g melted butter

1. For the puree, cut fresh pumpkin into chunks, put in a pyrex in the microwave and cook until soft, then mash. You may need to drain off some liquid - I added it to pumpkin soup). Leave to cool.

2. Preheat the oven to 180 C fan.

3. Whisk the puree, melted butter and eggs together.

4. Whisk together the dry ingredients and whisk them into the puree until smooth and properly mixed.

5. Put into muffin cases and bake for about 15 minutes or until skewer comes out clean.