- 3 heaped tbl Peanut Butter
- 200mls Coconut Milk
- 3 Cloves of Garlic, Minced
- 2 tbl Soy Sauce
- 2 tbl Sriracha (or add to taste)
- 150g Firm tofu
- 3 Tbl Coconut oil
- Hoisin sauce to marinade tofu
- Sriracha to marinade tofu
- 1.5 Cups of Brown/White rice
- Array of Vegetables of your choice such as Carrot, Capsicum, Beans, Bok/Pak Choy, Brocoli etc.
- Chili Flakes to Garnish (optional)
- Slice the tofu into 1cm thick slices and layout on a paper towel. Place another towel on top and weight down with a plate.
- Using a rice cooker or stove, place your 1.5 cups of rice on to cook. If not using a rice cooker, ensure to keep an eye on your rice as it cooks.
- Prep vegetables to the size you like. The vegetables that you prefer to serve fresh/raw (such as carrot and capsicum) can be placed to the side. The vegetables you would like to blanch or steam will be cooked shortly.
- In a small bowl add your preferred ratio of Hoison Sauce to Sriracha and mix to combine (You may also add a dash of soy sauce here to your liking). This sauce will be use to marinade the tofu.
- Remove the tofu from the paper towel and brush both sides of each piece with some of the marinade. Place to the side to fry later.
- Heat a small pot to medium temperature with approximately 1 tbl of coconut oil. While waiting to heat, mince your garlic if not already pre-minced. Once your pot is heated, fry the garlic for 30/40 seconds. Add the sriracha (if including) and soy sauce. Stir briefly and then add in your Peanut butter.
- Let this cook for 30 seconds and then slowly begin to add your coconut milk. Continue to stir in the coconut milk until you have reached a desired creaminess/flavour. You can taste as you go and either add a little less, or continue to add more coconut milk to your preference.
- Add a splash or two of water if you would like to make the sauce thinner and then turn the heat down low.
- Prepare a pan with approximately 2 tbl of coconut oil and heat to medium/high. When oil heated, place in your pieces of tofu. You should hear them sizzle.
- While you let your tofu cook for 7-10 minutes on the first side, move on to cooking your vegetables. They can be blanched in a pot of hot water, steamed in the microwave, or fried in a pan.
- Check your tofu after approximately 7 minutes. If it has fried nicely/the marinade has cooked in, then you can turn and cook for another 7-10 minutes.
- Time to plate up! The great part about this is you can serve everything how ever you like. My favourite way to serve is using a low and wide bowl or plate, and placing a serving of rice onto one side, then laying the vegetables in sections around in a circle to fill the plate. You can put as much or as little of each item on your plate as you like, it is totally customisable.
- Lay your pieces of tofu onto the bed of rice. Grab your pot of peanut sauce and with a serving spoon, pour the sauce across your plate to spread evenly over the vegetables and tofu.
- Garnish with Chilli flakes and serve! Make sure to take the pot of spare sauce to the table and drizzle more on later (;
Brands and product used
- TCC - Coconut Milk