Crispy Coconut and Peanut Tofu

225g tofu

400ml Coconut Milk

Smooth Peanut Butter

Knob of Ginger

Soy Sauce

Cornflour

Bunch of Coriander

Chilli Flakes

400g of Basmati Rice

Method:

• Add coconut milk to a sauce pan with a large tablespoon of peanut butter, a grated knob of ginger and 3 tablespoons of soy sauce.

• Whisk everything together. Keep mixing and cooking on a medium heat until a nice thick pouring consistency. Set sauce aside.

• Get your rice on (follow pack instructions).

• Cut your tofu in to finger sized slices. Coat each piece in cornflour.

• Heat a frying pan with some vegetable oil. Add your tofu pieces to the pan. Fry for 4-5 minutes on each side until golden and crispy.

• Serve your crispy tofu on a bed of steaming rice. Pour your thick coconutty, peanut sauce over the top, scatter over some chopped coriander leaves and tuck in!