Toast the desiccated coconut in a dry frying pan, stirring well for 3-5 minutes or until golden brown. Remove from heat and pour into a bowl to stop cooking.
Finely chop the garlic, red chilli, kaffir lime leaves and roughly chop the coriander.
3. Chop the Crispy Wholemeal Tofoo Chunkies into pieces.
Heat 2 tbsp vegetable oil to medium heat and pan fry the Crispy Tofoo in a wok or frying pan for 3-4 minutes before turning once and then pan frying the other side.
Add the chopped garlic, chilli, kaffir lime leaves, toasted desiccated coconut, sea salt, sugar and black pepper to the pan/wok. Cook through for 30 seconds and then quickly toss the Tofoo and fried spices together. Scatter the coriander leaves over the top and serve.