Grilled tofu in peanut and coconut sauce

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


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


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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