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Ingredients
- 2 x 225g Smoked Tofoo
- 400ml Coconut Milk
- Smooth Peanut Butter
- Knob of Ginger
- Soy Sauce
- Cornflour
- Bunch of Coriander
- Chilli Flakes
- 400g of Basmati Rice
Get started
- Add your coconut milk to a sauce pan with a large tablespoon of peanut butter, a grated knob of ginger and 3 tablespoons of soy sauce. Whisk everything together. Keep mixing and cooking on a medium heat until a nice thick pouring consistency. Set sauce aside.
- Get your rice on (follow pack instructions).
- Cut your Tofoo in to finger sized slices. Coat each piece of Tofoo in cornflour.
- Heat a frying pan with some vegetable oil. Add your Tofoo pieces to the pan. Fry for 4-5 minutes on each side until golden and crispy.
- Serve your crispy smoked Tofoo on a bed of steaming rice. Pour your thick coconutty, peanut sauce over the top, scatter over some chopped coriander leaves and tuck in!
