• Naked
  • Dinner
  • Recommended
  • Speedy

Peanut Butter Tofoo

  • Serves: 4 people
  • Prep: 10 mins
  • Cooking: 15 mins
Get started


  1. 2 x 280g Naked Tofoo
  2. 2 heaped tsp grated ginger
  3. 1 red chilli
  4. 1 tin coconut milk
  5. 1 heaped tbsp peanut butter
  6. 3 tbsp soy sauce
  7. Rice for 4 people
  8. Chopped peanuts and coriander to garnish

Get started

  1. 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.
  2. 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.
  3. Get your rice on – add 1 part rice to 2 parts water and boil until the water has been absorbed.
  4. 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.
  5. 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!