Tofu with Peanut Sauce
Heat 1 cup oil in a saucepan over medium heat. Cook peanuts, in 2 batches, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer to a processor. Discard oil. Process until peanuts are…
- Cook25 min
- Total25 min
- Serves2
- LevelEasy
Ingredients
- 1 1/4 cups peanut oil
- 3 cups unsalted roasted peanuts
- 7 eschalots, peeled, chopped
- 3 garlic cloves, peeled
- 2cm piece fresh ginger, peeled, sliced
- 7 red bird's eye chillies, trimmed
- 1 lemongrass stalk, cut into 3 pieces
- 2 tsps. dark palm sugar, grated
- 1 tsp. tamarind puree
- 1/3 cup kecap manis
- 2 tbsps. lime juice
- 200g tofu puffs, sliced
- 2 cups beansprouts, trimmed
- 2 tbsps. fried shallots
Method
- Heat 1 cup oil in a saucepan over medium heat. Cook peanuts, in 2 batches, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer to a processor. Discard oil. Process until peanuts are roughly chopped. Transfer to a bowl.
- Process eschalot, garlic, ginger, chillies and 3/4 cup cold water until smooth.
- Heat remaining oil in a wok over medium-high heat. Cook eschalot mixture for 3 to 4 minutes or until fragrant. Add peanuts, lemongrass, palm sugar, tamarind, 1/4 cup kecap manis, lime juice and 1 1/4 cups cold water. Season with salt. Bring to a simmer. Simmer, stirring to prevent splitting, for 5 minutes or until thick and fragrant.
- Arrange tofu puffs on a plate. Top with beansprouts and peanut sauce. Drizzle with remaining kecap manis. Sprinkle with fried shallots. Serve.
