1/3 Avocado
4-5 slices of firm tofu
1 tsp sunflower seeds
handful of sunflower seed spouts
2 tbsp peanut sauce
1-2 tbsp olive oil
For the tofu marinade:
2 tbsp soya sauce
2 tbsp red wine vinegar
1 tbsp chilli seed paste
2 tbsp peanut sauce
1 tbsp sesame oil
water
Method:
1. Slice tofu into 1/4 inch pieces. Place in a container.
2. Add soya sauce, vinegar, chillies, peanut sauce, sesame oil, and then add water until it covers the tofu completely. Change the ratio if you want a stronger taste in the tofu.
3. Let the tofu marinate for at least a few hours in the fridge, but a couple of days is best.
4. Once the tofu is marinated, you can cook it. Bring a skillet to medium heat and add olive oil, then the tofu. Medium heat is best, or the tofu will stick! Flip the slices every minute or so for 5-6 minutes.
5. Peel the avocado and slice it to the same thickness as the tofu.
6. Put the peanut sauce on a plate, and arrange the tofu and avocado on top. Place the seeds and sprouts on top of the stack and serve.
