Peanut-crusted Thai Tofu with Cucumber Salad

Flavour Packed Peanut-crusted Thai tofu with cucumber salad

Peanut-crusted Thai Tofu with Cucumber Salad

Peanut-crusted Thai Tofu with Cucumber Salad

2 dried shiitake mushrooms
1/4 cup water
1 cup roasted unsalted peanuts
1/4 cup red curry paste
4 tablespoons sweet chilli sauce
1/2 teaspoon tamari
1/2 cup coconut milk
2 packages of tofu, pressed
2 tablespoons sunflower oil
Jasmine rice
1 cucumber, sliced
2 cups bean sprouts
1 carrot, sliced
1/3 cup fresh mint, chopped
Juice of 1 lime
1/2 tsp sesame oil
1 cup fresh coriander, chopped
Peanuts & Coriander (to garnish)

Preheat oven to 160 degrees. In a blender or food processor, grind the shiitake mushrooms to powder. In small saucepan, combine the ground mushroom with a 1/4 cup of water. Bring the mixture to the boil, stirring occasionally and then remove from the heat and set aside to cool.

In a blender process the peanuts, curry paste, 1 tbs of sweet chili sauce, tamari, coconut milk and half the coriander until combined.
Slice each tofu block into two slab, heat 1 tbs of oil in a fry pan and fry the tofu for approximately 5 minutes – until it is browned, then flip and brown the other side. Place the tofu on an oven tray, spread the peanut mixture on each piece, roast uncovered for about 20 minutes.

While the tofu is cooking, cook your rice as per the directions on the packet and prepare your salad and salad dressing.
In a large bowl, combine cucumber, carrot, sprouts, mint and remaining coriander. In a screw-top jar combine the mushroom mixture, lime juice, sesame oil, 3 tbs sweet chilli sauce and re-maining canola oil, shake well to combine and then pour over the salad. Toss well. Remove the tofu from the oven, slice into 1 cm strips.

Serve with salad & Jasmine rice, garnish with coriander and peanuts.

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