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Peanut Butter Tofoo
A yummy peanut butter dish ñ sounds like the two shouldnít mix but they absolutely do! This sweet and crunchy tofu creation is slightly spicy thanks to the chilli, and works well with rice. Use Naked Tofoo for best results.
- Serves: 4 people
- Prep: 10 mins
- Cooking: 15 mins
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!
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