Heat 1 tbsp olive oil in a small saucepan.
Add the onion and garlic to the pan and cook on low heat until soft, ensuring no browning is occurring.
Add Mayver’s Crunchy Peanut Butter, honey and water and mix until combined.
Turn heat down to low and add in the soy sauce and lime juice, and mix until combined, removing from heat quickly after.
Cut the satay tofu into 2cm cubes. Add olive or coconut oil to flat bottomed frying pan and heat over medium heat.
When the oil is hot, add the tofu to the pan ensuring each piece is separated. Cook the tofu for 8-10 minutes, flipping it twice to ensure both sides have been browned. Remove the tofu from heat once cooked and set aside.
Soak the vermicelli noodles in a large bowl of boiling water for approximately three minutes or until soft (ensure noodles are fully submerged). Drain the noodles and rinse under cold water. Set aside.
Dice the mushrooms and separate the broccoli and cauliflower into small pieces. Heat a medium frying pan with 2 tbsp of oil of choice. Add the mushrooms, broccoli and cauliflower to a heated pan and cook for 5 minutes, stirring to ensure vegetables do not over brown.
To assemble the satay vermicelli bowl, place the noodles at the bottom of the dish. Add in the tofu, mixed leaves, julliened carrot & cooked vegetables. Pour the vinegar dressing over the salad. Top with Mayver’s satay sauce and garnish with coriander to serve.