Crispy satay tofu
I am very passionate about this week’s recipe. It’s difficult to mess it up an delicious. I have been known to pour this sauce into a bowl, microwave it, and eat it with a spoon. I have served the sauce here with crispy fried tofu, but you could pour it over chicken, veges, noodles, rice, with roti, you name it.
1 1/2 tbsp red curry paste
1 can coconut cream
1/2 cup peanut butter
1 tbsp soy sauce
Salt to taste
Lemon juice to taste
600g firm tofu
Cornflour (no need to measure, usually around 1/2-1 cup)
Vegetable oil (around 1 cup)
1. Wrapping tofu in a clean towel and place a heavy object like a pot with some cans in it on top of the tofu. Let it sit for 30 minutes. Meanwhile start the satay sauce.
2. In a pan over medium heat, add a splash of oil, and onion and cook until soft.
3. Add red curry paste, stir and cook for a minute, until fragrant.
4. Add the coconut milk, peanut butter and soy sauce. Stir until combined and simmer for 5 minutes.
5. Turn the heat off. Taste and add salt and lemon juice to taste.
6. Unwrap the tofu and chop into medium sized cubes.
7. Place tofu in a bowl and generously sprinkle with cornflour. Use your hands to gently toss the tofu till completely covered.
8. Dust off any excess cornflour and put tofu on another plate.
9. Add enough oil to cover the bottom of a pan with high sides. Heat at medium heat.
10. Once the oil is hot, add the tofu pieces and fry on each side until golden and crispy. To test if the oil is hot enough, add a small piece of tofu. If it immediately sizzles, it is hot enough.
11. Remove the tofu from the heat and place on a paper towel to drain off excess oil. Discard the remaining oil from the pan.
12. Place the satay sauce and tofu in the pan and stir to combine.