A delicious vegan dish with lovely peanutty and spicy flavours, with the sauce perfectly coating the tofu.
I enjoyed mine in a lettuce wrap as a low carb meal, but could also be enjoyed with rice and maybe a side of sugar snaps. I also used frozen spinach, just defrosting it in the microwave before I added it to the slow cooker.
Ingredients
Served 2
396g tofu
3 tbsp smooth peanut butter
3 tbsp soy sauce
1-3 chillies (depending on spice levels!), diced
1 tsp sesame oil
2 tbsp flour
2 tbsp ginger paste
2 tbsp rice wine vinegar
3 cloves garlic, crushed
200g spinach
Directions
Firm up the tofu if necessary (it should say on the packet) by placing it between two plates and a couple of sheets of kitchen roll for 20 mins
Heat a little oil in a pan. Chop the tofu into chunks and toss in the flour. Fry off until they start to brown
Put all the other ingredients, expect the spinach, into a bowl and mix well
Add the sauce and the tofu to the slow cooker and stir to coat the tofu
Cook on low for 4 hours, adding the spinach 15 mins before the end to wilt down
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