Tofu is so often written off because it tastes of nothing. But flip this on its head and this is actually the joy of tofu…it literally soaks up flavours, so cook it with some good ingredients and it’ll taste delish. The added bonus? It’s really low in calories, adds texture and is high in protein which means it will make you feel full. I am hoping this recipe can sway any tofu haters out there! The recipe is a little bit satay-esque but with less ingredients and some added spice. It honestly is DELICIOUS.
- 5 slices of tofu about 1 cm thick
- 1 tsp of coconut oil
- 1 dessertspoon of peanut butter
- 1 dessertspoon of rice wine vinegar
- 1 dessertspoon of soy sauce
- 1 clove of garlic
- 1 thumb sized piece of ginger
- 4 tbsp of boiling water
- 2 spring onions
- sriracha sauce (I think this brand is amazing and you can buy in any Chinese supermarket)
- small handful of coriander
Unless you have bought really firm tofu, the first thing to do is to press it so it firms up. Wrap the block in kitchen paper and then place on a plate. Put another plate on top and weigh it down with tinned tomatoes or something similar. Leave it like this for ten minutes. Meanwhile make your peanut sauce by combining the peanut butter, soy, rice wine and boiling water in a bowl and mixing.
Mince the garlic and chop the ginger finely and fry for a few minutes in a tiny bit of coconut oil before adding to the sauce and giving it another stir. Slice your tofu and then fry in a tsp of coconut oil in a wok for about 2 minutes on each side or until it turns golden in colour.
Tip in the peanut mix and allow this to reduce to a sticky sauce. Remove the tofu and place on a plate, pouring over all that scrummy, sticky, peanut sauce. Grab your sriracha and give it a drizzle, depending on how hot you like it.
Finely chop your springers on the diagonal and scatter over the top.
Finish with a flurry of coriander.
Grab your chopsticks and give the tofu a mush around. Num num numma. This is such an easy, speedy, low-cal, week night supper.