1teaspoontamari, (or soy sauce if not gluten free)
½teaspoonsmoked paprika, (omit if using chipotle peanut butter)
¼teaspoonchilli flakes, (omit if using chipotle peanut butter)
⅛teaspoonliquid smoke, (optional - omit if using chipotle peanut butter)
3tablespoonwater
2teaspoonsesame seeds
For the salad:
½bagready made slaw, (about 225g/8oz)
Handfulfresh mint leaves
2tablespoonlime juice, (juice of one lime)
½teaspoonsesame oil
1teaspoonsesame seeds
Hot chilli sauce, (optional)
Instructions
Preheat oven to 210C/410F fanbake.
Drain tofu on kitchen towels and cut into dice.
If using chipotle peanut butter, mix 3 tablespoon of chipotle peanut butter with water and tamari in a mixing bowl.
If making your own chilli peanut butter, mix 3 tablespoon crunchy peanut butter with smoked paprika, chilli flakes, liquid smoke (if using), water and tamari in a mixing bowl.
Stir tofu gently through the peanut butter until it is thickly coated.
Spread peanut butter coated tofu out on a lined baking tray and sprinkle with sesame seeds.
Bake for 15-20 minutes or until golden brown and firm.
While the tofu is baking, toss the slaw, mint leaves, lime juice, sesame oil and sesame seeds together in a mixing bowl.
Serve cooked tofu on top of the slaw, with hot chilli sauce according to your taste.