Ingredients
Serves: 2
INGREDIENTS
CRISPY SHREDDED TOFU
EASY PEANUT SAUCE
Method
- Place rice in a small saucepan with 1 cup of water and bring to a boil over medium–high heat, then reduce the heat and cook, partially covered, until all the water has evaporated. Set aside.
- Next, prepare the tofu. Using a peeler, peel strips of tofu into a container. They can be all different sizes as this keeps the texture of the tofu interesting. Add the tamari, garlic powder, paprika, and 1 tbsp of the oil. Seal the container and give it a good shake for about 30 seconds until the tofu is coated in the marinade. Leave to marinate for at least 5 minutes.
- Meanwhile, using a food processor, grate the carrot and beetroot. You can do this by hand, but it’s quicker with a food processor. Set aside with the prepared cucumber and spring onion.
- Next, cook the tofu. Add the remaining 2 tbsp of oil to a large frying pan on medium–high heat then add the tofu. Cook, stirring occasionally, until the tofu crisps up around the edges. This should take around 8–10 minutes. Set aside.
- To make the peanut sauce, place all the ingredients in a jar and shake until well combined You want it to be smooth and creamy. Add more coconut milk or water if needed to reach the desired consistency.
- To serve, arrange rice, carrot, beetroot, cucumber, shredded tofu, and spring onion in bowls, then drizzle with the peanut sauce. Enjoy with a squeeze of fresh lemon or store in the fridge for up to 3 days in an airtight container, leaving off the peanut sauce off until ready to serve.
