Coconut Tofu with Spicy Peanut Sauce
PREP 20 MIN•COOK 6 MIN
DF
EF
GF
VE
V
Number of servings
2
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
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.
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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