Fried tofu with Malaysian peanut and coconut sauce

Ingredients for 4 servings:

• 250 g firm tofu, cut into thick cubes
• 6 tbsp vegetable oil
• 3 garlic cloves, crushed
• 175 g soy sprouts
• 50 g Pak Choi, coarsely chopped (alternatively spinach)
• 75 g peanuts, roasted, chopped
• 2 tbsp soy sauce, light
• 150 ml coconut milk, unsweetened
• 2 chili peppers, dried or fresh, chopped
• coriander leaves, for garnishing
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Tahu Goreng

First, heat the oil in a wok and fry the tofu until crispy and golden brown. Then remove from the oil and drain on kitchen paper to remove any excess fat. Then add the garlic, bean sprouts, bok choy, and peanuts to the oil and stir-fry for about 2-3 minutes, until the vegetables begin to soften slightly. Add the soy sauce and coconut milk and simmer for about another 2 minutes. Just before serving, add the chilies and fried tofu cubes and season with salt and pepper. Topped with coriander leaves, it’s best served over rice.