Sticky Peanut Satay Tempeh/Tofu

For 2 people ...

INGREDIENTS

• 200g tempeh / tofu
• 1 teaspoon olive oil
• 3 tablespoons rice vinegar
• 50g (2 ozs) brown sugar
• 150g (5 ozs) peanut butter
• 100ml (½ cup) olive oil
• 100ml (½ cup) coconut milk
• 1 medium iceberg lettuce, shredded
• Pinch of dried red chilli
• 2 tablespoons crispy dried onions
• Handful of salted peanuts

METHOD

1. Put the tempeh/tofu in a non-stick pan, add the teaspoon of olive oil and cook over a medium heat until well coloured

2. Blend together the vinegar, sugar, peanut butter, 100ml (½ cup) olive oil and coconut milk to make the peanut sauce

3. Add 2 tablespoons of the sauce to the frying pan and allow to get all sticky

4. Place the iceberg lettuce in a large salad bowl. Delicately put the sticky tempeh/tofu over it, spoon over the remaining sauce and sprinkle on the chilli flakes, crispy onions & peanuts.

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