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

2⁄3 cup (100g) pre-cooked brown rice cooked according to packet directions

Sauce

1⁄3 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

1⁄2 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

Sign up to unlock your full potential

All your tools in one place

Expert-training to fuel your fitness, nutrition and mindfulness.

Limitless ways to fuel your mind & body

Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.

Tech that keeps you moving

Download Centr on all your devices to level up and track your results live.