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.

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