Peanut Butter Tofoo

Serves 4 • Prep 10 min • Cooking 15 min
Made by Mob Kitchen
Vegans
Watch the Video
Get this Stuff
  1. 2 x 280g Naked Tofoo
  2. 2 heaped tsp grated ginger
  3. 1 red chilli
  4. 1 tin coconut milk
  5. 1 heaped tbsp peanut butter
  6. 3 tbsp soy sauce
  7. Rice for 4 people
  8. Chopped peanuts and coriander to garnish
Do this stuff
  1. Cut your Tofoo into strips. Place in bowl. Add two tablespoons of soy sauce, a heaped teaspoon of grated ginger and a grated red chilli. Add half a tin of coconut milk and mix everything together.
  2. Peanut butter sauce time. Into a bowl, add a heaped tablespoon of peanut butter, a heaped teaspoon of grated ginger, the other half of the tin of coconut milk and a tablespoon of soy sauce. Mix everything together. If it is too loose, add a bit more peanut butter until you have a thick sauce.
  3. Get your rice on – add 1 part rice to 2 parts water and boil until the water has been absorbed.
  4. To cook the Tofoo, add it to a griddle or frying pan and cook each strip for 2 minutes on each side, on a medium-high heat.
  5. Serve the Tofoo on the rice, with the peanut butter sauce drizzled over the top. Sprinkle over some chopped up salted peanuts and throw on a handful of coriander. Enjoy!
People also viewed
Korean BBQ Tofoo Bao Buns
Korean BBQ Tofoo Bao
Tofoo Doner Kebab
Tofoo Doner Kebab
XO Tofoo
XO Tofoo
View all recipes
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
OK
X
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.

OK
×