Crispy Coconut and Peanut Smoked Tofoo

Serves 4 • Prep 10 min • Cooking 20 min
Made by Mob Kitchen
Vegans
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Get this stuff
  1. 2 x 225g Smoked Tofoo
  2. 400ml Coconut Milk
  3. Smooth Peanut Butter
  4. Knob of Ginger
  5. Soy Sauce
  6. Cornflour
  7. Bunch of Coriander
  8. Chilli Flakes
  9. 400g of Basmati Rice
Do this stuff
  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!
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