Crispy Cornflake & Peanut Coated Tofu

• total time: 47 minutes

Ingredients

Ingredients (serves 2)

For the satay style sauce

100g smooth peanut butter

3 tbsp light soy sauce

1 tbsp sesame oil

1 tsp agave

Juice of 1 lime

1 tsp curry powder

1 tbsp rice wine vinegar

Pinch salt and pepper

For the tofu

1 block tofu (225g), drained and patted dry

80g peanuts, chopped

50g cornflakes

50g plain flour

100ml non dairy milk

Directions

Start by combining all the sauce ingredients into a mason jar and shaking to combine. Taste for seasonings and adjust to your taste.

Cut the tofu into 1/2cm triangles and place into a bowl with half of the sauce. Leave to marinate for as long as possible.

Get three bowls ready. Add the peanuts into one bowl along with the cornflakes, crush these in your hands to create a mixture of textures. Add the flour into a separate bowl, and the milk into the final bowl. Season each one.

Place the tofu into the flour mix, then into the milk, then into the conflake mix and press the breading onto the tofu to ensure they are fully coated. Repeat until you’ve coated each triangle of tofu.

I would recommend freezing these for 30 mins so that the breading stays in tact when cooking.

To cook, either shallow fry for 5-6 minutes, flipping half way through or airfry at 190c for around 12 minutes.

Serve with the remaining satay sauce with your favourite rice/noodles.