Tofu with peanut sauce by Michelle Noerianto

Tofu with peanut sauce for 8 person

Take your tastebuds on a Balinese holiday full of exotic flavours and heady aromas.

Ingredients for Tofu with peanut sauce

  • 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 teaspoons dark palm sugar, grated
  • 1 teaspoon

    Tofu with peanut sauce, How to Make

    • Step 1
      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.
    • Step 2
      Process eschalot, garlic, ginger, chillies and 3/4 cup cold water until smooth.
    • Step 3
      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.
    • Step 4
      Arrange tofu puffs on a plate. Top with beansprouts and peanut sauce. Drizzle with remaining kecap manis. Sprinkle with fried shallots. Serve.

    You can make this recipe up to the end of step 3 three days ahead. Cool. Transfer to an airtight container. Cover and refrigerate. Sauce will thicken on standing. Reheat in a saucepan over medium heat, adding a little boiling water if necessary. Peanut sauce makes a great condiment.

    Additional information for Tofu with peanut sauce

    Preparation: Minutes, Cooking: Minutes, Serving: 8 Person, Level:

    Nutrition Info:

    2189 kj Energy, 41.5g Fat Total, 6.5g Saturated Fat, 5.2g Fibre, 18.2g Protein, 465mg Sodium, 18.5g Carbs (total),

    All nutrition values are per serve

    This Tofu with peanut sauce published first on: Super Food Ideas, Images by: Cath Muscat

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