Tofu with Coconut- Peanut Sauce

Tofu is a versatile ingredient that can be prepared in so many ways. This recipe pairs it with a flavorful coconut-peanut sauce!

Prep Time: 10 mins

Cooking Time: 15 mins

Ready In: 25 mins

Yield: 8

INGREDIENTS

  • 2 blocks firm tofu, (300-gram blocks), drained, pressed
  • flour, for dusting
  • 4 tabespoons vegetable oil
  • 1 tablespoon white onions, chopped
  • 1 teaspoon garlic, chopped
  • 4 lemongrass bulbs, smashed
  • flour, for dusting
  • 4 tabespoons vegetable oil
  • 1 tablespoon white onions, chopped
  • 1 teaspoon garlic, chopped
  • 4 lemongrass bulbs, smashed

COOKING PROCEDURE

Slice tofu 12 pieces. Thread 3 pieces onto a skewer; pat dry. Dust tofu with flour.

Fry in hot vegetable oil until light brown; drain. Sauté white onions, garlic, lemongrass bulbs in 2 teaspoons vegetable oil until soft. Add coconut milk, Japanese soy sauce, brown sugar; boil then simmer until reduced to two-thirds.

Discard lemongrass. Stir in oasted peanuts, Sriracha, and ¼ cup chopped cilantro. Season with soy sauce and white pepper. Serve with skewers.

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