Roti with Salt and Pepper Tofu, Spicy Peanut Sauce and Quick Pickled Shallots

, from Issue #83. March, 2019
Photography by Josh Griggs.
Roti with Salt and Pepper Tofu, Spicy Peanut Sauce and Quick Pickled Shallots

I like to use Fix & Fogg’s Smoke and Fire Peanut Butter for this peanut sauce; if you’re partial to 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.