Tofu in Peanut Sauce
Tofu and vegetables in a creamy, tangy, peanut-forward sauce.
Ingredients
- 200 g Firm tofu, drained, dried and cut into cubes
- 1 large carrot, cut into batons
- 1 green capsicum (pepper) cut into long strips
- 200 g button mushrooms, cut into quarters
- A handful of fresh or frozen peas
- A handful of cashews
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 2 tbsp cornflour
- 2 tbsp peanut oil
- Salt
For the peanut Sauce
- 60 g creamy, all-natural, unsalted peanut butter
- 1 tbsp tamarind paste
- ½ tsp coriander powder
- 1½ tbsp soy sauce
- 1½ tbsp sambal oelek or any other chilli paste
- 1 tbsp honey
Instructions
- To make the peanut sauce, mix all the ingredient in a bowl till well combined. Taste and correct the balance of flavours in the sauce. Thin with a tablespoon or two of water if needed.
- Toss the tofu cubes in cornflour and salt so that all the pieces are coated. Heat 1 tbsp oil in a frying pan on medium flame and add the tofu making sure the pieces are spread out in a single layer and not touching. Fry the pieces till lightly golden on all sides. Remove and set aside.
- Fry the cashews in the same pan for a minute till they're golden. Set aside.
- Add the remaining 1 tbsp oil to the pan and fry the ginger an garlic for a few seconds. Then add the mushrooms, carrots, capsicum and peas and fry on medium heat. Stir fry the vegetables so that they are lightly browned, and still crunchy.
- Now put in the tofu and fry for 5 seconds. Reduce the flame and pour in the sauce, and mix well. Simmer for 3-4 minutes, adding a little water if required to prevent the sauce from thickening too much. Add the fried cashews, mix and serve hot.