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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!