Crispy Tofu with Chili Peanut Sauce

Prep Time5

Cook Time10

Total Time15

Servings: people

Calories: 372kcal

400 g tofu (drained and pressed to remove excess moisture)
40 mls sriracha sauce/hot sauce
30 mls light soy sauce
25 g powdered peanut butter (can sub for 20g of peanut butter and 2 tablespoons of water)
2 pouches steamed cauliflower rice
100 g fresh spinach
pepper
1 kcal spray

Cut tofu into bite size cubes and add to a bowl.
In a glass, add the sriracha, powdered peanut butter and light soy sauce.
Mix well and pour over the tofu.
Season with pepper and mix carefully.
Heat a pan on a medium heat and spray well with 1 kcal spray.
Add the tofu and cook for about 3 minutes until starting to crisp.
Flip tofu and continue to cook until crispy on all sides.
Serve half the tofu with a pouch of steamed cauliflower rice, a drizzle of sriracha sauce and a side of fresh spinach.

Calories: 372kcal | Carbohydrates: 20g | Protein: 35g | Fat: 17g