Simple, vegan, moreish and crunchy - gluten-free and wheat-free, but not fun-free
Pak Choi and Tofu in a Spicy Peanut and Coconut Sauce
Ingredients: (serves 2-3 without rice and serves 4 people with rice)
200g Baby Pak Choi (washed)
½ cup Peanuts
1 cup Coconut Milk
2 Tbsp Red Curry Paste
1 tsp Soya Sauce
4 Tbsp Sunflower oil
1 Tbsp Honey
1 Tbsp Soya Sauce
Rice, if desired
Fresh Coriander, Spring Onion and Peanuts
Place all the sauce ingredients into a blender and blitz until you have a thick cream.
Cut the tofu into small squares.
Place a non-stick pan on med-high heat, pour in the oil and fry the tofu until crisp and browned on all sides, then add the honey and soya sauce, toss to coat and remove from the heat.
Cut the white stems off the pak choi.
Pour a small amount of oil into a large pan, add the stems and fry until just softening, then add the leaves and sauce.
Cook until the leaves have softened.
Serve topped with crispy tofu, fresh coriander, spring onion and peanuts.