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Sumptuous Suppers
by Rose Elliot
Preparation 20 minutes
Cooking 30 minutes
Serves 4


• 2 x 7 1/2 oz blocks smoked tofu, drained
• 6 tablespoons chunky peanut butter
• 1 teaspoon grated fresh ginger root
• 2 garlic cloves, crushed
• 4 teaspoons shoyu or tamari, plus extra for finishing
• besan for coating
• olive oil, for frying
• chopped cilantro, to garnish
• sweet chili sauce, to serve

For the coconut rice

• 1 tablespoon toasted sesame oil
• 1¾ cups white basmati rice
• 1¼ cups water
• 13 oz can organic coconut milk
• 2 lemon grass stalks, crushed
• 1/2 teaspoon salt


1. Start with the rice. Heat the sesame oil in a saucepan, add the rice and stir over the heat for 3 - 4 minutes, until translucent. Add the water, coconut milk, lemon grass, and salt. Bring to a boil, cover and cook over a very gentle heat for 12 minutes. Remove from the heat and leave with the lid on to stand for 5 minutes. Remove the lemon grass and fluff the rice with a fork.

2. Halve the blocks of tofu horizontally, to make 4 thin slices.

3. Mix the peanut butter with the ginger, garlic, and 4 teaspoons of shoyu or tamari, to make a thick paste. Spread a little on one side of each of the pieces of tofu, taking it right to the edges.

4. Sandwich the tofu in pairs, putting the peanut-coated surfaces together - coating both sides helps the pieces to stick firmly.

5. Cut each sandwich into fingers, making 8 long ones, or shorter ones if you prefer. Drizzle a little shoyu or tamari on each side of each of these fingers, then dip them in besan to coat all sides.

6. Pan-fry the fingers in hot olive oil until crisp and golden brown, turning them to cook both sides.

7. Put the rice onto a large warm serving platter. Arrange the tofu fingers on top and scatter with chopped cilantro. Serve with sweet chili sauce.


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