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!