Courgetti, crispy tofu, peanut sauce

Start with the sauce: mix 3 tbsp peanut butter with the juice of 1/2 lime, 2 tbsp salt soy sauce, 1 tbsp ginger syrup, 1 tsp sriracha, 1 cm grated ginger and a bit of water.

Then mix 250 g courgetti, 60 g grated carrot, 75 g bean sprouts and 7 g coriander. 

Keep cool in the fridge.

Cut 150 g tofu into 1x1 cm cubes.

Put 2 tbsp cornflour in a deep dish and spoon the tofu through it, before frying the cubes in 2 tbsp sunflower oil till nicely browned and crispy on all sides, this will take about 10 mins.

Just before serving stir half the peanut sauce trough the courgetti mix.

Plate in a bowl and finish with the tofu, rings of spring onion, segments of lime and some more coriander leaves.

Finally spoon the rest of the sauce over the dish

(recipe by Yvette van Boven)

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