Grilled tofu in peanut and coconut sauce

Serve with rice and fresh coriander for a hearty vegan meal.
 
Pak choi, tofu , peanuts,recipe
Image by:
Recipe from: 2 June 2016
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 200
    g
    baby pak choi (washed)
  • Sauce:
  • 1/2
    cup
    peanuts
  • 1
    cup
    coconut milk
  • 2
    Tbs
    red curry paste
  • 1
    tsp
    soya sauce
  • pinch sugar
  • Tofu:
  • 400
    g
    tofu
  • 4
    Tbs
    sunflower oil
  • 1
    Tbs
    honey
  • 1
    Tbs
    soya sauce
  • To serve:
  • rice, if desired
  • fresh coriander, spring onion and peanuts
Servings: Change Serving
 
 

Method

 
Place all the sauce ingredients into a blender and blitz until you have a thick cream.

Cut the tofu into small squares.

Place a non-stick pan on medium-high heat, pour in the oil and fry the tofu until crisp and browned on all sides, then add the honey and soya sauce, toss to coat and remove from the heat.

Cut the white stems off the pak choi.

Pour a small amount of oil into a large pan, add the stems and fry until just softening, then add the leaves and sauce.

Cook until the leaves have softened.

Serve topped with crispy tofu, fresh coriander, spring onion and peanuts.

Reprinted with permission of Kate Liquorish. To see more click here.

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Read more on: recipe  |  peanuts  |  tofu  |  vegan
 

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