Stir-fried tofu, in peanut sauce with rice and vegetables

This sauce makes the dish great for everyone.

This sauce makes the dish successful for everyone.

Most people are unimpressed at the thought of tofu, but this is a huge favorite with everyone. It is salt free and vegetarian. You can make it vegan by removing the egg.

In advance, buy some Bangkok Peanut Sauce to put on the table for non-Meniere’s people. Make a sodium-free peanut sauce if you like, with lots of fresh chilli, for chilli-crazy people. (Leave in the seeds. It makes them happy!)


  • 1 pot brown rice, no salt. Cook as normal.
  • Two tubs of extra-firm tofu, cubed and left to drain for 30 minutes
  • 1 egg mixed with cornflour, as a light coating for the tofu. Stir into a paste and lightly stir into the drained tofu just before cooking.
  • 1 mug peanuts (no salt)
  • 1 bag of frozen onion and pepper mix OR 2 onions and a red pepper and a green pepper (or yellow etc).
  • 1 large tablespoon salt-free peanut butter
  • 2 tablespoons sugar
  • 1/4 cup lime juice
  • 1/2 cup white vinegar (lime juice and white vinegar together give a salt like taste)
  • Garlic – bottled or fresh
  • Chilli powder to taste or sriracha if people like things spicy
  • Sodium free soy milk
  • Olive oil


(Your rice is ready. Warm it up)

Cook the vegetables (you can add others) until soft, in garlic and olive oil.

In a large pan or wok, blend the peanut butter, lime, vinegar, sugar, chilli, spices (I often check the back of the Bangkok Peanut Sauce Bottle to see that I have everything except salt. Of course never use soy sauce, as it is full of sodium. They use soy instead of lime and vinegar.)

Taste the food – your sauce will be sharpish, so moderate with soy milk.

Fry the tofu in a little olive oil, then add the peanuts. Then add the sauce.

Take a large oval platter, and ring it with a deep ring of rice, leaving a hollow in the middle. Fill the hollow with the tofu, vegetables and peanut mixture, and place in the middle of the table for people to help themselves. (They may want second helpings.)

A nice touch is fresh, steamed, bright green broccoli on top, added just before serving. It is easiest to microwave this and add it at the last minute.

Left-overs are better than the original dish. It freezes well.