Main Ingredients

Suitable for Vegans

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

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Crispy Coconut and Peanut Smoked Tofoo

Serves 4 • Prep 10 min • Cooking

Crispy Coconut and Peanut Smoked Tofoo
Main Ingredients

Suitable for Vegans

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

Method

Underline

1. 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.

2. Get your rice on (follow pack instructions).

3. Cut your Tofoo in to finger sized slices. Coat each piece of Tofoo in cornflour.

4. 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.

5. 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!

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