A decadent peanut sauce for a tofu salad.
Ingredients
- 4 Firm tofu
- 2 cups Roasted peanuts
- 1 can 420gm Pineapple chunks, drained, reserve juice
- 1 Continental cucumber seeded and cubed
- 1 pkt Cleaned Bean shoots
- 2 bunches Bok Choy – washed chop ends
- 1 tbsp Tamarind paste
- 1 tbsp Fish Sauce
- 1/2 cup Vegetable oil, for frying
- 1 tsp Chilli flakes – optiona
- 4 cloves Garlic – grated
- 1 tsp Sesame oil
- 1 can Coconut cream
- 1 tbsp Grated palm sugar
Instructions
- Using a clean tea towel, place the tofu and wrap them up to drain excess liquid.
- Heat oil in a large frypan, and fry the tofu on all sides – 5 minutes each side till golden brown, drain on paper towel.
- Crush all but 1/4 cup of peanuts.
- Steam cook bok choy and bean shoots in microwave. 4 minutes for bok choy and 2 minutes for bean shoots – set aside.
- Heat sesame oil in a wok and fry garlic for 20 seconds then add crushed peanuts and chilli flakes and stir for a minute.
- Add the pineapple juice, coconut cream, tamarind paste and fish sauce, stir and simmer for 5 minutes.
- Taste for seasoning add adjust. Add palm sugar and simmer for another 5 minutes then add whole peanuts and it's done.
- To serve, put bean shoots first, then bok choy, then tofu, then pineapple pieces topped with peanut sauce and serve.
Notes
If you prefer a very thick sauce then just cook sauce on medium heat for a little longer.
Author: MamaRose
MamaRose believes that food is not just a necessity, but a joy. She enjoys cooking for herself and for others, and she wants to share her passion with the world.
