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Ingredients
- 2 x 280g Naked Tofoo
- 2 heaped tsp grated ginger
- 1 red chilli
- 1 tin coconut milk
- 1 heaped tbsp peanut butter
- 3 tbsp soy sauce
- Rice for 4 people
- Chopped peanuts and coriander to garnish
Get started
- Cut your Tofoo into strips. Place in bowl. Add two tablespoons of soy sauce, a heaped teaspoon of grated ginger and a grated red chilli. Add half a tin of coconut milk and mix everything together.
- Peanut butter sauce time. Into a bowl, add a heaped tablespoon of peanut butter, a heaped teaspoon of grated ginger, the other half of the tin of coconut milk and a tablespoon of soy sauce. Mix everything together. If it is too loose, add a bit more peanut butter until you have a thick sauce.
- Get your rice on – add 1 part rice to 2 parts water and boil until the water has been absorbed.
- To cook the Tofoo, add it to a griddle or frying pan and cook each strip for 2 minutes on each side, on a medium-high heat.
- Serve the Tofoo on the rice, with the peanut butter sauce drizzled over the top. Sprinkle over some chopped up salted peanuts and throw on a handful of coriander. Enjoy!
