Name: Tofu with chilli peanut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: vegetable oil, for deep-frying; 500 gram packet firm tofu, drained, coarsely chopped; 1 tablespoon peanut oil; 2 small red capsicums, thinly sliced; 160 gram sugar snap peas; 300 gram spinach, trimmed; 2 cup (160 grams) bean sprouts; 2 clove garlic, crushed; 3 red thai chillies, thinly sliced; 2 teaspoon sambal oelek; 1/4 cup (70 grams) crunchy peanut butter; 2 teaspoon palm sugar; 1 tablespoon chinese rice wine; 1 tablespoon hoisin sauce; 1 tablespoon thick sweet soy sauce; 1 tablespoon mild sweet chilli sauce; 3/4 cup (180 millilitres) water; 1/3 cup (50 grams) unsalted roasted peanuts; 4 green onions, finely chopped; 1 tablespoon finely chopped fresh coriander

Ingredients

vegetable oil, for deep-frying

500 gram packet firm tofu, drained, coarsely chopped

1 tablespoon peanut oil

2 small red capsicums, thinly sliced

160 gram sugar snap peas

300 gram spinach, trimmed

2 cup (160 grams) bean sprouts

2 clove garlic, crushed

3 red thai chillies, thinly sliced

2 teaspoon sambal oelek

1/4 cup (70 grams) crunchy peanut butter

2 teaspoon palm sugar

1 tablespoon chinese rice wine

1 tablespoon hoisin sauce

1 tablespoon thick sweet soy sauce

1 tablespoon mild sweet chilli sauce

3/4 cup (180 millilitres) water

1/3 cup (50 grams) unsalted roasted peanuts

4 green onions, finely chopped

1 tablespoon finely chopped fresh coriander

Method

1.In a wok or large frying pan, heat vegetable oil. Deep-fry tofu, in batches, until browned; drain on absorbent paper.

2.In wok, heat peanut oil; stir-fry capsicum, peas, spinach and sprouts until just tender. Remove; cover to keep warm.

3.Add garlic and chilli; stir-fry until fragrant. Add combined sambal oelek, peanut butter, sugar, wine, sauces, water and peanuts; stir over heat until sauce boils.

4.Add onion, coriander and tofu; stir until hot.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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