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!