Kate says; ” Simple, vegan, moreish and crunchy – gluten-free and wheat-free, but not fun-free.”
Pak Choi & Tofu in a Spicy Peanut & Coconut Sauce
serves 2-3 without rice & 4 people with rice
200g Baby Pak Choi (washed)
½ cup Peanuts
1 cup Coconut Milk
2 Tbsp Red Curry Paste
1 tsp Soya Sauce
4 Tbsp Sunflower oil
1 Tbsp Honey
1 Tbsp Soya Sauce
Rice, if desired
Fresh Coriander, Spring Onion and Peanuts
Place all the sauce ingredients into a blender and blitz until you have a thick cream.
Cut the tofu into small squares.
Place a non-stick pan on med-high heat, pour in the oil and fry the tofu until crisp and browned on all sides, then add the honey and soya sauce, toss to coat and remove from the heat.
Cut the white stems off the pak choi.
Pour a small amount of oil into a large pan, add the stems and fry until just softening, then add the leaves and sauce.
Cook until the leaves have softened.
Serve topped with crispy tofu, fresh coriander, spring onion and peanuts.
Michael’s wine recommendation – CLICK HERE
Food fascinates me. It always has and it always will.
An actress by profession – and what an interesting profession it can be – I have had the joy (and the pain) of a lot of free time between work/auditions/post-audition-drinking… and in this time, I found myself cooking.
It quickly snowballed; dinner at home became dinner for friends became dinner for 12 became a party and a wedding and before I knew it I was working as a caterer and kept being asked for my recipes, but I’d never taken the time to write them down. Then one day a friend persuaded me to start a blog…so I did…and here I am.To try a new recipe, to throw a dinner party, to drink delicious wines, to bake, to grill, to toss, to fry, to try and fail, to live and learn, TO SHARE…this is what I love.
Visit Kate’s website click here – http://undomestikated.blogspot.co.za