Tahu goreng kacang

Tahu goreng kacang

Fried tofu with peanuts

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 teaspoon tamarind pulp
peanut oil, for frying
380g pressed firm tofu, cut into cubes
peanut oil, for frying
70g raw peanuts
1 large garlic clove, crushed
1/2 teaspoon dried shrimp paste
2 tablespoons dark soy sauce
1/2 teaspoon Sambal ulek
1 teaspoon dark palm sugar, chopped
125ml coconut milk
75g cabbage, shredded
115g fresh bean sprouts, trimmed
4 spring onions, thinly sliced, to garnish
140g roasted peanuts, crushed
or 140g crunchy peanut butter

Method

  1. Soak the tamarind pulp in 1 tablespoon hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Add the tofu, taking care not to break it up, and cook until golden brown on all sides. Drain on paper towel.
  3. In the same wok, cook the raw peanuts for 3–4 minutes, then drain well and rub off the skins. Set aside.
  4. Make the sauce by pouring off all but 1 tablespoon of oil from the wok. Add the garlic and shrimp paste and cook over low heat, stirring constantly, and crushing the shrimp paste with the back of a spoon. Add the crushed peanuts, soy sauce, tamarind liquid, sambal ulek and palm sugar and stir until well combined. Remove from the heat and gradually add the coconut milk, stirring until the sauce is a thick pouring consistency.
  5. To serve, put the tofu on a serving plate, cover with the shredded cabbage and bean sprouts. Spoon the sauce over the top and garnish with the spring onion and fried peanuts.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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