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easy &quick

Thai Peanut Tofu

QimiQ Benefits

  • Smooth and creamy consistency in seconds
  • Binds with fluid - no separation of ingredients
  • Full taste with less fat content

Minutes

25

Difficulty

easy

Thai Peanut Tofu
Thai Peanut Tofu

Ingredients

For 1454 g

  • For the peanut sauce

  • 140g

    QimiQ Cream Base

  • 50g

    Massaman curry paste

  • Vegetable oil

  • 250g

    Coconut milk

  • 2g

    Kaffir lime leaf, finely sliced

  • 200g

    Peanut butter crunchy

  • 30g

    Apple vinegar

  • 7.3g

    Salt

  • 150g

    Sugar

  • 110ml

    Water

  • For the tofu

  • 500g

    Tofu, fresh, firm

  • Salt

  • Pepper

  • Garlic, granulated

  • Corn flour / starch

  • Canola oil

  • 15g

    Spring onion(s), finely sliced

Preparation

  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.
Some doughy looking food

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