Crispy tofu, peanut sauce & sesame greens

Healthy, satisfying, and ready in about 20 minutes: meet your new favourite mid-week winner.

The fabulous thing about this recipe is that it leaves you with extra peanut sauce for dipping cruditiés, or to use as a salad dressing later in the week. What's not to love?

You can also add whatever greens you like to this stir fry, and simply serve with sticky rice. Perfect.

PREP TIME:
10 minutes

TOTAL TIME:
20 minutes

COOK TIME:
10 minutes

SERVES:
02-04

Ingredients
Instructions

Ingredients

For the tofu

280g extra-firm tofu

¼ cup cornflour

1 tsp salt

A grinding of black pepper

Thumb-sized piece of ginger, grated

3 cloves garlic, grated

3-4 tbsp light oil – I use groundnut

4 spring onions, cut into 1-inch lengths

For the peanut sauce

3 tbsp smooth peanut butter

1 tbsp tamari soy

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp sweet chilli sauce

1 tbsp grated ginger

For the greens

2-3 cups of greens of your choice, such as green beans, broccoli, kale, and sugar snap peas

1 tsp light oil, such as groundnut

1 tbsp dark sesame oil

1 tbsp sesame seeds

1 tsp tamari

To serve

Extra sesame seeds or crushed roasted peanuts

Lime wedges

Sticky rice

Instructions

Place the tofu on a plate lined with kitchen towel. Place more kitchen towel on top and press it down with something heavy, to remove the excess liquid – I tend to use my pestle and mortar, but some tins or jars of food will work too.
Leaving your tofu to press, combine all the peanut sauce ingredients in a small bowl. Gradually whisk in 3-4 tbsp of hot water, until you have a consistency a little thicker than double cream. Set aside.
Put the cornflour in a small bowl, and season with the salt and pepper. Have your ginger and garlic grated and ready.
Pat the tofu block dry, and dice into 1-inch cubes. Add them to the bowl of cornflour and toss gently to coat.
Heat the oil over a medium heat in a non-stick pan, and add the tofu. Turn every so often, until brown and crisp on all sides.
Add the spring onions for the last minute or so of cooking. When the tofu is ready, turn down the heat and add the garlic and ginger. Toss for a minute or so then carefully remove the contents of the pan onto a plate.
Add your greens to the pan with the light and sesame oils, and toss until beginning to wilt and char in places. Add the sesame seeds and a splash of tamari, and cook for a further minute.
Divide the cooked greens between 2-4 bowls, and top with the crispy tofu, a good dollop of peanut sauce, and an extra sprinkling of sesame seeds or crushed peanuts.
Serve with a lime wedge and side of sticky rice.