Ingredients (serves 2):
200g firm tofu cut into cm squares
1 onion finely diced
1 green pepper diced
1 clove of garlic crushed
1 red chilli pepper sliced
150ml of coconut milk (or crème fraiche, which I use if I have some that needs to be used up, it just creates a thicker sauce)
½ cup of smooth peanut butter
Method:
Marinade the tofu cubes in one tablespoon of Tamari Soy Sauce.
Pour a generous splash of olive oil in a large saucepan on a medium heat.
Once the oil is warm, add the diced onions. Cook for about five minutes or until the onions become translucent.
Add the chilli and garlic, mix well and cook for about one minute.
Add green pepper, stir thoroughly and cook for about three minutes.
In a separate frying pan, lightly fry the tofu in a small amount of olive oil.
Add peanut butter and coconut milk (or crème fraiche) to the vegetables pan, stirring constantly to mix everything together. Cook for a couple of minutes, if the sauce is too thick, add up to a tablespoon of water to the mix.
Add tofu to the pan with the vegetables and sauce, stir well to ensure the tofu is mixed in and everything is covered with the sauce. Cook for a further minute, stirring continuously to prevent it from sticking.
Serve with boiled white rice.
