Slide thumbnail

COVID-19 (CORONAVIRUS) UPDATE:

SAVE LIVES

>

CONTROL THE VIRUS

>

STAY ALERT

Baked Peppers Stuffed with Smoked Tofu Satay

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 25-30 mins
  • Ready in: 35-40 mins
  • Difficulty: Easy
  • Print:
Baked Peppers Stuffed with Smoked Tofu Satay
 

Ingredients

  • 5 peppers, a mix of all colours
  • 2 tbsp olive oil
  • 1 yellow courgette, finely chopped
  • 2 small red onions, sliced, not chopped
  • 2 cloves garlic, finely chopped
  • 2 pinch dried chilli flakes
  • 250g smoked tofu, cut into 1cm pieces
  • 1 tbsp honey
  • 165g coconut milk
  • 3 tbsp crunchy peanut butter
  • 1 tbsp fresh coriander
  • 150g panko breadcrumbs
  • 75g dry roasted peanuts, finely chopped
  • 4 tbsp chopped fresh coriander

Share This

Follow Phil

Method

  • Preheat the oven to 200C gas 6.
  • Cut 4 of the peppers in half lengthways, remove the seeds, so you end up with 8 halves. Chop the remaining pepper into 1cm pieces.
  • Brush with a bit of oil and salt and pepper and bake them in the oven for 15 minutes whilst you cook the rest of the ingredients.
  • Next, heat the oil and add the onions, chilli and garlic and sauté for 4-5 minutes to get some colour.
  • Add the tofu, honey, coconut milk and peanut butter and cook for 6-8 minutes or until you have a thickish sauce, then remove from the heat.
  • Mix the panko with the peanuts and coriander.
  • Add the coriander, then remove the peppers from the oven and fill with the thick tofu stew.
  • Top generously with the panko mix and pop back in the oven to finish cooking the peppers, probably for 5- 10 minutes, do not overcook.
  • Serve.

Share This

Follow Phil