Wednesday, 12 May 2010
I am addicted to peanut sauce at the moment, as I've already mentioned. My favourite meal recently has been golden tofu on a green salad with strips of crispy red pepper, topped with a generous dollop of coconutty peanut sauce.
To make peanut sauce I fry 3 finely chopped garlic cloves in a tablespoon of butter until golden then quickly add a tin of coconut milk, mixing in several very large tablespoons of chunky peanut butter, a tablespoon each of lime juice, soy sauce, fish sauce, brown sugar and a sprinkle of chilli flakes, using more or less of each ingredient to taste.
To make golden tofu I place a block of firm tofu in a bowl and place another bowl on top of the block for 30 minutes to press out any extra liquid. Pat the tofu dry with tissue paper, cut into small rectangular panels, sieve cornflour to coat all over and place in a frying pan hot with peanut oil. Fry until golden, turning carefully once (this is hard!) to crisp both sides. (Thanks to What Katie Does for the cornflour tip! It really is the key to making the tofu golden.)
I also want to try Gado-gado, an Indonesian dish I tried in Amsterdam which is a vegetable and egg salad topped with peanut sauce. I made a big batch of sauce last night so I'm going to freeze it into portions to defrost whenever I need my peanut fix.
(I clearly need to practise photographing food. Obviously I chose the most difficult to look tasty dish imaginable for my inaugural food post. Just how I roll.)