Pan-seared tofu with peanut butter sauce

Store-bought marinated tofu can be used for this recipe, although it can be overly sweet and/or salty with extra additives that I prefer to avoid.

Preparation time: 20 minutes + marinating time Cooking time: 15 minutes

Serves 4

Tofu

300g marinated tofu – see directions above 2 tsp peanut oil or clarified butter (ghee) 2 cups cooked white rice

Peanut butter sauce

5 tbsp good-quality crunchy peanut butter 1 cup coconut milk

1 tbsp soy sauce or tamari

1 tsp coconut or brown sugar

2 tsp finely grated ginger root

1 garlic clove, finely chopped

Pinch of chilli flakes

Juice of 1⁄2 a lemon, about 2 tbsp

Prepare the peanut butter sauce. Place all ingredients into a small saucepan and warm over a low heat, stirring until combined. Add a splash of hot water, if needed, to loosen the sauce. Aim for pourable, but not runny, or overly thick. Check flavour, adjusting with extra soy sauce, chilli or lemon to balance the flavours. Keep warm.

Heat a heavy-based frying pan over a high to moderate heat (or use a barbecue). Add the oil and swirl to evenly coat the base of the pan. Once hot, add half of the marinated tofu slices. Cook for 3-4 minutes, then flip and continue to cook until both sides are evenly golden. Transfer to a plate and repeat with the remaining tofu.

Serve immediately with warm rice topped with tofu and blanketed in peanut sauce. Accompany with sesame slaw. Variation: Instead of tofu, use 400g chicken thigh, cutting into strips and marinating as above. Pan-fry as per recipes until cooked through, or thread on to skewers and barbecue.