Dinner tonight: Crispy tofu with peanut sauce

Preparation time 20 minutes | Cooking Time 15 minutes | Makes 4 Servings

Ingredients

• 2 350 g pkg extra-firm tofu
• 1 tbsp vegetable oil
• 1 small onion, sliced
• 1 red pepper, sliced into thin strips
• 3 handfuls green beans, trimmed
• 1/8 tsp salt
• 1/4 cup smooth peanut butter
• 2 tbsp hoisin sauce
• 2 tsp hot chili garlic sauce
• 1 green onion, sliced (optional)

Directions

1. Pat tofu dry. Cut each block into 4 square steaks.
2. Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then add tofu. Cook in 2 batches if necessary. Cook until tofu is golden, 4 to 5 min per side. Transfer tofu to a serving platter. Reduce heat to medium. Add remaining oil to pan, then onion. Cook 1 min. Add pepper and green beans. Cook until vegetables are tender-crisp, 4 to 5 min. Add salt and season with pepper.
3. Whisk peanut butter with 1/3 cup hot water, hoisin and chili-garlic sauce. Serve tofu with vegetables and sauce. Garnish with green onion.

Goes well with:

Coconut rice

Want to add a carb to this dish? We bumped up basmati's subtle flavour by simmering it in coconut milk with cinnamon, cardamom and a bay leaf.

For dessert:

Mushroom stir-fry with baby corn

Want more veggies? Just a few simple ingredients can make a hearty side dish. (Replace fish sauce with soy sauce, if necessary).