Spicy & Sticky Peanut Tofu

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

1. 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

2. Heat a little oil in a pan. Chop the tofu into chunks and toss in the flour. Fry off until they start to brown

3. Put all the other ingredients, expect the spinach, into a bowl and mix well

4. Add the sauce and the tofu to the slow cooker and stir to coat the tofu

5. Cook on low for 4 hours, adding the spinach 15 mins before the end to wilt down