Slice each block of tofu into 1/2 inch (1 centimetre) slices. Slice each piece into two triangles.

Place tofu in a single layer on a large paper towel-lined dish. Cover with more paper towels and allow to drain for 15 minutes.

In a shallow dish, combine soy sauce, garlic powder and ground ginger. Add tofu and turn to coat. Marinate, flipping tofu pieces a couple times, for a minimum of 20 minutes or up to one hour.

While the tofu is marinating, prepare the sauce.

In a medium-sized pot, over medium heat, melt 2 tablespoons of Crystal margarine. Add the garlic, ginger, chilli flakes, white and light green part of the scallions (reserve the dark green parts for garnish). Cook, stirring, for 3 minutes.

Reduce heat to medium-low and add the peanut butter, water, honey, lime juice, vinegar and chilli sauce. Remove from heat and stir until smooth. Set aside.

Place a large skillet over medium-high heat and melt 1 tablespoon of Crystal margarine until bubbling.

Transfer the half of the tofu to the skillet. Cook tofu until well-browned; 3 to 4 minutes, each side. Transfer to a plate. Melt another tablespoon of Crystal margarine in the hot skillet and fry the other half of the tofu.

Whisk any remaining marinade into the peanut sauce.

Add all the tofu to the skillet and fold in the sauce.

Serve warm over rice or noodles and garnish with the dark green slices of scallion and toasted peanuts.

Chef’s Tips:

• If you do not have unsweetened peanut butter, reduce honey/sweetener to 1 tablespoon.