Tofu with peanut sauce

Take your tastebuds on a Balinese holiday full of exotic flavours and heady aromas.

• 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

Energy 2189kJ	Fat saturated 6.50g
Fat Total 41.50g	Carbohydrate sugars g
Carbohydrate Total 18.50g	Dietary Fibre 5.20g
Protein 18.20g	Cholesterol mg
Sodium 465.00mg

All nutrition values are per serve.

1. 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.

2. Step 2

   Process eschalot, garlic, ginger, chillies and 3/4 cup cold water until smooth.

3. 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.

4. Step 4

   Arrange tofu puffs on a plate. Top with beansprouts and peanut sauce. Drizzle with remaining kecap manis. Sprinkle with fried shallots. Serve.

You can make this recipe up to the end of step 3 three days ahead. Cool. Transfer to an airtight container. Cover and refrigerate. Sauce will thicken on standing. Reheat in a saucepan over medium heat, adding a little boiling water if necessary. Peanut sauce makes a great condiment.