Peri-Peri Crispy tofu With Spring Onions – Food & Home Magazine
Try out this nutritious Peri-Peri Crispy Tofu with Spring Onions, mung beans and groundnuts for a vegetarian weeknight meal.
Ingredients
- 2L (8 cups) water + extra, for the sauce
- 215g Bambara groundnuts (find at select Indian grocery stores and African markets)
- 215g mung beans
- 1 large sweet potato, cut into 1cm thick rounds
- 297g box firm tofu, cut into cubes
- 125ml (½ cup) canola oil
- 1 x 48g packet Knorr Peri-Peri Sauce
- 2 – 3 spring onions, thinly julienned and placed in a bowl of ice water, to curl
- handful fresh purple basil, to garnish (optional)
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