Ingredients

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2 x 280g Naked Tofoo

2 heaped tsp grated ginger

1 red chilli

1 tin coconut milk

1 heaped tbsp peanut butter

3 tbsp soy sauce

Rice for 4 people

Chopped peanuts and coriander to garnish

Previous Recipe

Peanut Butter Tofoo

Serves 4 • Prep 10 min • Cooking

Peanut Butter Tofoo
Ingredients

Underline

2 x 280g Naked Tofoo

2 heaped tsp grated ginger

1 red chilli

1 tin coconut milk

1 heaped tbsp peanut butter

3 tbsp soy sauce

Rice for 4 people

Chopped peanuts and coriander to garnish

Method

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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 tofu, 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 tofu 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!

The Tofoo Co. has teamed up with online publisher Mob Kitchen to create this delicious Peanut Butter Tofoo recipe. Try it for your next meat-free Monday dish!