Thai rissoles

Ingredients (serves 4)

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 2 teaspoons grated palm sugar
• 2cm piece fresh ginger, peeled, grated
• 2 garlic cloves, crushed
• 350g firm tofu, drained, cut into 4 slices
• bread rolls, baby rocket, cucumber ribbons and sweet chilli sauce, to serve

Method

1. Combine sauces, sugar, ginger and garlic in a shallow glass or ceramic dish. Add tofu. Turn to coat. Cover and refrigerate for 1 hour (if time permits), turning occasionally.
2. Cook tofu, in a large frying pan sprayed with oil, over medium-high heat, for 2 to 3 minutes each side or until golden.
3. Serve in rolls with rocket, cucumber and sweet chilli sauce.

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