This is a really simplified version of an incredible dish I'd have for lunch in Singapore at least weekly.
18 oz block of tofu drained and sliced into 5
1/4 cup arrowroot
3/4 cup of Top Seedz Sea Salt roasted seeds
2 TBSP peanut butter
1 TBSP sweet chili sauce
1 TBSP soy sauce
1/4 cup Boiling water
Spread the arrowroot powder onto a flat plate and spread the roasted seeds onto another.
Coat top and bottom of a slice of tofu in the arrowroot. Push the same two sides of tofu into the roasted seeds, similar to how you would bread chicken.
Heat a medium sized fry pan with a little bit of oil and pan fry the tofu blocks for 3 mins each side.
To make the peanut sauce combine all ingredients, give a good stir and then pour over the tofu blocks.