Coconut Tofu with Spicy Peanut Sauce

PREP 20 MIN
COOK  6 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

Tofu

250g firm tofu

2 tbs shredded coconut

2 tsp cornflour

1 olive oil spray

23 cup (100g) pre-cooked brown rice cooked according to packet directions

Sauce

13 cup (80g) coconut yogurt (dairy or other plant-based alternative)

3 tsp crunchy natural peanut butter (or other nut butter)

2 tsp sriracha sauce (chilli garlic sauce)

1 tbs water

Salad

240g Chinese cabbage finely shredded

2 carrots (medium) peeled & thinly julienned

1 spring onion thinly sliced

12 lime juiced

salt & pepper, to taste

Methodbased on 2 servings
1

Wrap tofu in paper towel and press under a weight to remove water.

2

To make the sauce, combine half the yogurt with remaining sauce ingredients and set aside.

3

Place coconut on a plate and cut tofu into 4 thick slices. Brush tofu with remaining yogurt and press firmly into coconut to coat, then dust lightly with cornflour and transfer to a plate.

4

Spray a large non-stick frypan with oil and heat over medium heat. Cook tofu for 2 minutes each side until golden.

5

Toss salad ingredients together and season to taste.

6

Divide rice and salad between plates, top with tofu and drizzle over sauce to serve. 

Nutritional Informationper serving

Energy (kJ)

1819 kJ / 434 cals

Protein

21.3 g

Fat

23.9 g

Sat. Fat

10.2 g

Carbs

27.1 g

Sugar

7 g

Fiber

10.9 g

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