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Ingredients

1 1/4 cups peanut oil
3 cups unsalted roasted peanuts
7 eschalots, peeled, chopped
3 garlic cloves, peeled
2cm piece fresh ginger, peeled, sliced
7 red bird's eye chillies, trimmed
1 lemongrass stalk, cut into 3 pieces
2 teaspoons dark palm sugar, grated
1 teaspoon tamarind puree
1/3 cup kecap manis
2 tablespoons lime juice
200g tofu puffs, sliced
2 cups beansprouts, trimmed
2 tablespoons fried shallots

Method

Step 1 Heat 1 cup oil in a saucepan over medium heat. Cook peanuts, in 2 batches, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer to a processor. Discard oil. Process until peanuts are roughly chopped. Transfer to a bowl.
Step 2 Process eschalot, garlic, ginger, chillies and 3/4 cup cold water until smooth.
Step 3 Heat remaining oil in a wok over medium-high heat. Cook eschalot mixture for 3 to 4 minutes or until fragrant. Add peanuts, lemongrass, palm sugar, tamarind, 1/4 cup kecap manis, lime juice and 1 1/4 cups cold water. Season with salt. Bring to a simmer. Simmer, stirring to prevent splitting, for 5 minutes or until thick and fragrant.
Step 4 Arrange tofu puffs on a plate. Top with beansprouts and peanut sauce. Drizzle with remaining kecap manis. Sprinkle with fried shallots. Serve.

Tofu with peanut sauce

How to make Tofu with peanut sauce

Ingredients

Method