|Crispy Satay Tofu|
4 pieces white tofu, cut in half diagonally
1/2 cucumber, finely shredded
200 g jicama, finely shredded
200 g bean sprout, blanch
2 tablespoon roast peanut, finely smashed
1 tablespoon creamy peanut butter
2 tablespoon mince onion
1 tablespoon mince garlic
1 tablespoon coriander powder
1/2 tablespoon ginger
11/2 tablespoon curry powder
1 tablespoon lime juice
11/2 tablespoon dried pepper, soaked
2 tablespoon sweet chili sauce
1 tablespoon sugar
1/4 cup water
salt to taste
enough oil for deep frying
In a food processor blend sauce ingredients, dried pepper powder, curry powder, coriander powder
onion, garlic and ginger. Set aside. In a bowl combine creamy peanut butter, sweet chili sauce, sugar,
lime juice and water. Set aside.
Heat up the oil in the wok and deep fry the tofu. Gently slide into the hot oil. Fry until crispy at the
skin or golden brown. Remove from wok.
Remove oil from wok and remain about 2 tablespoon oil. Pour in the blend mixture and cook until oil
out or fragrant. Add bowl mixture and saute the gravy for about 5 - 10 minutes. Stir occasionally.
Adjust taste if needed. Dish up and set aside.
To serve, cut and stuff in bean sprout, jicama shredded and cucumber shredded into the tofu. Pour satay
sauce over the tofu and sprinkle ground peanuts. Serve immediately.