Coconut Tofu with Spicy Peanut Sauce
PREP 20 MIN•COOK 6 MIN
Number of servings
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
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
240g Chinese cabbage finely shredded
2 carrots (medium) peeled & thinly julienned
1 spring onion thinly sliced
1⁄2 lime juiced
salt & pepper, to taste
Wrap tofu in paper towel and press under a weight to remove water.
To make the sauce, combine half the yogurt with remaining sauce ingredients and set aside.
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.
Spray a large non-stick frypan with oil and heat over medium heat. Cook tofu for 2 minutes each side until golden.
Toss salad ingredients together and season to taste.
Divide rice and salad between plates, top with tofu and drizzle over sauce to serve.
1819 kJ / 434 cals
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