Make the satay sauce. Finely slice the ginger, garlic and half the chilli. Heat a little oil in a non-stick pan set over a medium heat add the garlic, ginger and chilli and cook for 1 minute until fragrant. Add the curry powder and turmeric and cook for another minute. Stir in the coconut milk and simmer for a couple of minutes then stir in the peanut butter, add the soy sauce and a little water if the sauce is too thick. Squeeze in the juice of 1 of the limes and set aside.
Peel the carrots and slice or julienne them into thin strips (use a food processor if you have one). Shred the cabbage and slice the cucumber into thin batons. Slice the spring onions into thin strips. Add these ingredients into a bowl along with the remaining chili, fresh herbs and toss in 1 tsp sesame oil, the rice vinegar and the juice and zest of 1 lime. Set aside. This is your slaw
Slice the Tofoo into 3cm chunks. Toss in the sesame oil then thread onto your skewers (if using wooden ones, soak in cold water beforehand so they don’t burn) place under the grill or pan fry until golden and crispy, turning regularly
Cook the rice according to the packet instructions.
Divide the rice between your plates, add the slaw and the Tofoo skewers. Spoon over the satay sauce and serve.