Fried Tofu with Malaysian Peanut Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 tablespoon vegetable oil
- 250 g tofu, firm, cut into thick cubes
- 3 cloves garlic, crushed
- 175 g bean sprouts
- 50 g veetables (Pak Choy), rouhly chopped (alternatively spinach)
- 75 g peanuts, roasted, chopped
- 2 tablespoon soy sauce, light
- 150 ml coconut milk, unsweetened
- 2 chilli pepper (s), dried or fresh, chopped
- possibly coriander greens, for garnish
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First heat the oil in a wok and fry the tofu in it until it is crispy and golden brown. Then remove from the oil and drain on paper towels to degrease, save. Then add the garlic, bean sprouts, pak choy and peanuts to the oil and stir-fry for about 2-3 minutes until the vegetables collapse slightly. Add the soy sauce and coconut milk and simmer for another 2 minutes. Just before serving, add the chillies and the fried tofu cubes and season with salt and pepper.
- Best served with rice topped with coriander leaves.
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