Tofu deserves to be the hero. It's the great all-rounder, easily taking on any flavour you throw at it. Here, these golden, fried slabs are liberally slicked with a DIY satay sauce for a wow-that's-good effect against soft white rice and a peppy little cucumber pickle.
Thinly slice cucumber into rounds. Thinly slice spring onion, keeping white and green parts separate. Place cucumber and white spring onion in a bowl with rice wine vinegar and a good pinch of salt. Toss to combine and set aside to lightly pickle.
Place peanut butter, sweet chilli sauce, kecap manis and 20ml (1 tablespoon) warm water in a bowl and whisk until well combined and a drizzling consistency.
Trim and halve snow peas. Heat a frypan over medium-high heat. Add snow peas with 40ml (2 tablespoons) water and a pinch of salt, cover with a lid and steam for 1–2 minutes or until snow peas are soft but retain some bite. Set aside and keep warm.
Slice tofu into 4 x 1cm-thick slices. Heat oil in a frypan over medium heat. Add tofu and cook for 2 minutes each side or until deep golden brown. Stir through satay sauce and 20ml (1 tablespoon) water to warm through. While tofu is cooking, continue with step 5.
Cook rice according to packet instructions.
Divide rice, snow peas and cucumber pickle between bowls and top with satay tofu. Sprinkle with green spring onion to serve.