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Tofu with peanut sauce
Tofu with peanut sauce
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Transport your tastebuds to Bali with exotic flavors and aromatic delights.
Ingredients:
  • 284.38 gm peanut oil
  • 750.00 ml 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 tsp dark palm sugar, grated
  • 1 tsp tamarind puree
  • 82.50 ml kecap manis
  • 42.00 gm lime juice
  • 200g tofu puffs, sliced
  • 500.00 ml beansprouts, trimmed
  • 40.00 ml fried shallots
Instructions:
  • In a saucepan over medium heat, warm 1 cup of oil. Toast peanuts in two batches for 2 to 3 minutes until golden. Use a slotted spoon to transfer them to a food processor. Discard the oil and roughly chop the peanuts in the processor. Transfer to a bowl.
  • Blend eschalot, garlic, ginger, chillies, and 3/4 cup of cold water until a smooth paste forms.
  • Heat the remaining oil in a wok over medium-high heat. Cook the eschalot mixture until fragrant, about 3 to 4 minutes. Add peanuts, lemongrass, palm sugar, tamarind, 1/4 cup kecap manis, lime juice, and 1 1/4 cups cold water. Season with salt and bring to a simmer. Stir continuously for 5 minutes until thick and fragrant.
  • Place tofu puffs elegantly on a plate. Add a generous portion of beansprouts and drizzle with peanut sauce. Finish with a touch of kecap manis and sprinkle with crispy fried shallots. Serve and enjoy!

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