Ingredients

1×400g package extra-firm tofu, pressed for 30 minutes 1T vegetable or peanut oil 6T creamy peanut butter 2T rice vinegar 1T soy sauce 2–3t light brown sugar, to taste 1T ginger juice, freshly grated ginger or ginger powder cayenne pepper, to taste (optional) 1T lite coconut milk or water 1 sandwich bread, wraps or pita bread 1 small carrot, peeled and shredded 1 small sweet red pepper, sliced into strips 1/4 cup spring onion, chopped 2T fresh coriander, chopped coarsely

Method

Cut the tofu lengthwise into four slices, and heat the oil in a large skillet over medium heat. Carefully place the tofu in the skillet (the oil may spatter a little) and cook for about five minutes on each side, until golden and crispy. Transfer the tofu to a plate lined with paper towels to absorb any extra oil. To make the ginger peanut sauce, whisk the peanut butter, rice vinegar, soy sauce, sugar, ginger and cayenne pepper in a mixing bowl. Add the coconut milk or water, one tablespoon at a time, to thin the sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.) Once blended, set aside. Heat the sandwich bread, wraps or pita as desired – you want the wraps and pitas to be pliable so they can fold over without breaking. Top each with four pieces of tofu, carrot, pepper, onion, coriander, and peanut sauce, then, if using wraps, fold over. SERVES 4 Note: Tofu can be found in Woolworths, Pick n Pay, Spar or your local Chinese grocery store. To press tofu, wrap it in a cloth to absorb excess water; then weight it down with something (such as a couple of dinner plates) to ensure all the water seeps out.   Recipes Misha Dhupelia of Conscious 108 Styling Leana Schoeman Photographs Graeme Wyllie This recipe originally appeared in HL November 2014   READ MORE: Calamari in tomato chilli Green curry pork meatballs Waterblommetjie and sorrel soup