1 ½ cups brown rice
2 ½ cups water
1 x 300g block tofu
wholemeal flour or other
soy sauce
1 tbsp oil

Peanut sauce –
3/4 cup peanut butter
salt if peanut butter unsalted
3 cloves crushed garlic
1 tsp honey
pinch of chilli water to mix

Wash rice, add water and cook until all water is absorbed. Slice tofu into four. Blot off excess water with paper towel or tea towel. Marinate in soy sauce then dip each slice in flour and fry in oil two minutes on each side, medium heat. Put peanut sauce ingredients in a pot and simmer adding water until the consistency is right for you. Make a crisp green salad and serve tofu on rice, smothered in peanut sauce.

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