I like to use Fix & Fogg’s Smoke and Fire Peanut Butter for this peanut sauce; if you’re partial to a good hit of heat then I highly recommend giving it a go!
Serves: 4
INGREDIENTS
Quick pickles
2 shallots or 1 small red onion, peeled and thinly sliced
½ cup apple cider vinegar
¼ cup water
1 teaspoon raw sugar
Peanut sauce
½ cup peanut butter
½ teaspoon cayenne pepper
boiling water to thin sauce
salt and pepper tofu
1 tablespoon wholemeal flour
1 teaspoon flaky sea salt
1 teaspoon cracked black pepper
250 grams firm tofu, well drained
3 tablespoons extra virgin olive oil
To serve
4 store-bought roti
¼ cup coriander, roughly chopped
1 green chilli, thinly sliced (optional)
1 lime, cut into wedges
METHOD
Pickles: Place the shallots or onions in a jar or non-reactive bowl. Whisk together the vinegar, water and sugar and pour over shallots. Cover and place in the refrigerator until ready
to use, stirring occasionally.
Peanut sauce: Place the peanut butter and cayenne in a small jug and whisk in enough water to make a thick but spreadable sauce.
Salt and pepper tofu: Put the flour, salt and pepper in a shallow bowl and stir to combine. Slice the tofu into batons roughly 1cm thick and add to the bowl, gently turning to coat.
Heat the oil in a sauté pan over a medium heat. Cook tofu on all sides until golden and crispy. Remove and drain on kitchen towels.
While the tofu fries, place another large pan over a high heat and dry-fry the roti for 20-30 seconds on each side. Place the roti in a tea towel to keep warm before serving.
To serve: Smear 1 tablespoon of peanut sauce over each roti. Top with the hot tofu, pickles, coriander and chilli. Add a squeeze of lime and eat like a taco.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.