- 2 tbsp olive oil
- 1 small onion
- 2 cloves garlic, chopped
- 1 cup Snowdon House Apple Cardamom Vinegar
- 1/4 cup natural peanut butter
- 2 tbsp soya sauce
- 1/2 tsp crushed red chilli peppers
- 1 block extra-firm tofu, cubed ( remove extra moisture by drying with a paper towel)
Sautee garlic and onion in oil.
Add the vinegar, peanut butter, soya sauce, crushed chillis and stir until well combined.
Add the tofu, bring to a boil and simmer till sauce is creamy.
Serve over steamed rice, quinoa or noodles.
This is also good cold as an appetizer.
Products used in this recipe: