Prep time: 20 mins

Cook time 25 mins

Serves: 5

Cals 499/ C 35g/ P 27g/ F 27g

Ingredients

• 450g firm tofu
• 5g + 5g olive oil spray
• 1 cup uncooked brown rice (190g)
• 1 tbsp red curry paste
• 1 tsp salt
• 1 tsp curry powder
• 170g peanut butter (smooth works best)
• 2 tsp soy sauce
• 1 tsp cider vinegar
• ⅔ cup warm water

Method

1. Press tofu between heavy books and paper towel for 20-30 minutes then dice.
2. Spray a pan with 5g of olive oil, add the tofu and spray the topside with 5g of spray. Fry the tofu for 10-15 minutes or until golden brown, stir to cook each side slightly. Set aside.
3. In the same pan add the salt, coconut milk, PB, curry paste, soy sauce, vinegar and warm water. Simmer gently for 5-10 minutes, stir occasionally.
4. Cook the rice per instructions.
5. Seperate the tofu and rice into 5 portions, pour the peanut sauce over. Serve with crushed peanuts and lime wedges.