Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Smooth and creamy consistency in seconds
Binds with fluid - no separation of ingredients
Full taste with less fat content
25
easy
Ingredients for 1454 g
For the peanut sauce
140
g
QimiQ Cream Base
50
g
Massaman curry paste
Vegetable oil
250
g
Coconut milk
2
g
Kaffir lime leaf,
finely sliced
200
g
Peanut butter crunchy
30
g
Apple vinegar
7.3
g
Salt
150
g
Sugar
110
ml
Water
For the tofu
500
g
Tofu, fresh,
firm
Salt
Pepper
Garlic, granulated
Corn flour / starch
Canola oil
15
g
Spring onion(s),
finely sliced
Method
1.
For the Thai peanut sauce: saute the Massaman paste in the vegetable oil until fragrant. Add the coconut milk, kaffir leaves, peanut butter, vinegar, salt, sugar and water and allow to simmer. Finish with the QimiQ Sauce Base.
2.
For the tofu: cut the extra firm tofu into squares, season with the salt, pepper and garlic and dust with the corn starch or potato starch.
3.
Fry with the canola oil in a teflon skillet until golden brown. Serve with the Thai peanut sauce over jasmin rice. Garnish with scallions.
