Author: Arun Kumar

Name: Peanut Tofu Fingers with a Zingy Slaw
Prep time: 5 min
Cook time: 10 min
Yield: 2
Ingredients: 280g (10oz) extra-firm tofu; 25g (¾ cup) cornflakes, crushed; 2 tbsp salted peanuts, crushed; 1 tsp curry powder; 1 tbsp peanut butter (crunchy or smooth); 2½ tbsp hot water; 1 tsp dark soy sauce; 1 tsp granulated or powdered sweetener (or sugar); non-stick cooking spray; salt and freshly ground black pepper, to taste; FOR THE ZINGY SLAW; 100g (3½oz) red cabbage, finely sliced; 30g (¼ cup) red onion, peeled, finely sliced; 1 large coriander sprig, finely chopped; 3 tbsp light mayo; 1 tsp white vinegar (or white rice vinegar); juice of ½ a lime

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