Ingredients

• 1 1/2 cups jasmine rice, rinsed
• 4cm piece fresh ginger, thickly sliced
• 1/3 cup crunchy peanut butter
• 2 tablespoons finely chopped unsalted peanuts, plus extra to serve
• 2 1/2 teaspoons tamarind purée
• 2 1/2 teaspoons sambal oelek
• 1 garlic clove, crushed
• 3 teaspoons lime juice
• 1 teaspoon palm sugar
• 1 1/2 tablespoons ABC Sweet Soy Sauce Kecap Manis
• 2 x 300g hard tofu, each cut into 8 slices crossways
• 1/4 cup vegetable oil, for shallow-frying
• 1/2 cup rice flour
• 1 large carrot, halved lengthways, thinly sliced diagonally
• 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
• 1 cup bean sprouts, trimmed
• 2 green onions, sliced, plus extra to serve

Method

• Step 1 Place rice, ginger and 1 1/2 cups water in a large saucepan. Cover. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, for 12 to 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes. Remove and discard ginger. Fluff rice with a fork to separate grains.
• Step 2 Meanwhile, place peanut butter, chopped peanuts, tamarind, sambal oelek, garlic, lime juice, sugar, kecap manis and ½ cup water in a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until mixture is smooth and combined. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 8 to 10 minutes or until thickened slightly.
• Step 3 Pat tofu dry with paper towel. Heat oil in a frying pan over medium-high heat. Place rice flour in a shallow dish. Toss each tofu piece in rice flour to lightly coat. Cook tofu, in 2 batches, for 3 to 4 minutes each side or until golden. Transfer to a plate lined with paper towel to drain.
• Step 4 Add carrot, cucumber, sprouts and onion to rice. Stir to combine. Divide rice among serving bowls. Top with tofu and sauce. Sprinkle with extra peanuts and onion. Serve.