Vegan · vegetarian

Tofu with chilli and peanut sauce

I first made a tofu recipe approx 3 years ago and to put it bluntly it was a big bowl of squishy disgustingness. I did it wrong.

But now I’ve learnt how to do it right and it was yummy ! so if your new to tofu try this 😉

I did mine in the slow cooker whilst i was at work, but this could always just be done in  a pan too.

Ingredientsimg_7188

  • Block of Tofu – I used 369g block of cauldron tofu from tesco for £1.50 !
  • 1 red pepper sliced
  • 250g spinach
  • 2 garlic cloves finely chopped
  • 85g peanut butter
  • 1-2 chillis deseeeded and finely chopped- depending how hot you like it, i used 2 and it wasnt spicy at all
  • 1 tbsp finely chopped ginger
  • Juice of 1 lime
  • 3 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 2 tsp sesame oil
  • 300ml vegetable stock
  • Small bunch of coriander chopped

 

  1.  First things first any tofu savvy pirate should know that the key to a good tofu is to squeeze as much water out of it as possible to begin with. This is what 2012 nicola did wrong resulting in a plate of minging.
  2. sooo heres how to do it. First put the whole block on a plate, put another small plate on top of it and squeeze over a sink. SIMPLE. watch all the water ooze out. you can even squeeze it gently by hand just be careful not to crumble the tofu, its a delicate creature. chop into chunky cubes.

     

  3. Heat some oil in a pan and add the cubes, fry on a medium heat for 3 minutes, then turn the cubes and fry on the other side for 3 minutes. they should look like this……

     

  4. Next chop all the other ingredients!
  5. In a bowl mix the sesame oil, lime juice, peanut butter, soy sauce, vinegar, sugar, garlic, ginger, and chillis.

     

  6. Add the tofu, red peppers and sauce mix into the slow cooker with 300ml of the vegetable stock.img_7205
  7. Cook and cover on low for 4 hours ( or if using a pan cover and cook on a low simmer for 30 mins)
  8. 15 minutes before serving add the spinach to the slow cooker/ pan and mix. cook for a futher 15 minutes until spinach wilts. stir in half the chopped coriander (approx 1 tbsp)
  9. Serve with rice or noodles, topped with the rest of the fresh coriander and I sprinkled a couple of cashews on top to be fancehhhhhhh.

 

 

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