- In a medium saucepan, add 6 cups of veggie bullion or water to a simmer (if using water, add 1 ½ cubes veggie bullion).
- Add 2 cups dried soy strips and simmer for 10 – 15 minutes until the strips are fully re-hydrated.
- While the soy strips are simmering, prepare the satay sauce by mincing the garlic and ginger and add these, ¼ cup tahini, 1 Tbsp. ketjap mannis, 1-2 tsp. sriracha and 3 Tbsp. water in a small bowl. Whisk to combine.
- Once the soy strips are rehydrated, drain them press against the side of the colander to get some of the moisture out.
- Preheat the oven to 4250 F (2200C)
- Grab a mixing bowl and add the soy strips and about half the satay sauce. Coat the pieces using a spoon (or your hands).
- Place the smothered strips on a baking sheet (line with parchment paper to reduce mess if desired). Bake the satay strips for 10 minutes and then flip them over and bake for another 5-10 minutes until they are firm and a bit browned on the outside.
- Serve with the remaining sauce.
Cumin-lime cauliflower rice
- While your satay is baking, let’s make cumin-lime cauliflower rice.
- Cut ½ head cauliflower into medium florets.
- Make ‘rice’ by grating the cauliflower or use a food processor on a fine grate. Pat the grated ‘rice’ by pressing between 2 paper towels to absorb extra moisture.
- Heat a medium fry pan and add the cumin seeds. Toast the seeds for 2 minutes until they are fragrant, but not browned.
- Add the cauliflower, 2 tsp. ground cumin, ¼ cup lime juice and chopped cilantro (coriander).
- Stir and heat through for about 3-5 minutes. It’s done.
To make lettuce leaves, simple spoon rice onto lettuce leaves, at the soy strips and add a bit of the remaining satay sauce.