Aromatic Indonesian Crispy Fried Tofu

Name: Aromatic Indonesian Crispy Fried Tofu with Creamy Peanut Dressing and Jasmine Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 230 Grams of Fried Tofu; 200 ML of Coconut milk; 10 Grams of Ginger garlic paste; 20 Grams of Chilli garlic sauce; 40 ML of Sweet chilli sauce; 2 Grams of Turmeric powder; 60 Grams of Peanut butter; 10 Grams of Sambal oelek; 10 ML of Soy sauce; 1 Piece of Lime; 1 Piece of Carrot; 100 Grams of Red cabbage; 10 Grams of Fresh mint; 1 Piece of Large red chilli; 1 Piece of Cucumber; 40 Grams of Salted peanuts; 150 Grams of Jasmine rice; 300 ML of Water

with Creamy Peanut Dressing and Jasmine Rice

A super bight and fragrant dish!

8 Reviews

Cals 1104 · Prot 44 · Carbs 117 · Fat 58

Vegan

Global Eats

35 min

Aromatic Indonesian Crispy Fried Tofu with Creamy Peanut Dressing and Jasmine Rice

A super bight and fragrant dish!

8 Reviews

Cals 1104 · Prot 44 · Carbs 117 · Fat 58

Vegan

Global Eats

Ingredients

Tofu

Fried Tofu 9*

230 Grams

Coconut milk

200 ML

Ginger garlic paste

10 Grams

Chilli garlic sauce

20 Grams

Sweet chilli sauce

40 ML

Peanut sauce

Turmeric powder

2 Grams

Peanut butter 1*9*

60 Grams

Sambal oelek

10 Grams

Soy sauce 9*10*11*

10 ML

Salad

Lime

1 Piece

Carrot

1 Piece

Red cabbage

100 Grams

Fresh mint

10 Grams

Large red chilli

1 Piece

Cucumber

1 Piece

Salted peanuts 1*2*

40 Grams

Rice

Jasmine rice

150 Grams

Water

300 ML

Allergens

*9 Soya, *1 Peanuts, *10 Wheat, *11 Gluten, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4638 / 1104
Fats (g)	57.8
of which saturated (g)	20.8
Carbohydrates (g)	117
of which sugars (g)	19.3
Fibers (g)	11.7
Proteins (g)	43.9
Salt (g)	2.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse and drain the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid.
Bring to a boil over a high heat.
Lower heat, cover and cook for 12-14 min, until the rice is tender.
Remove from the heat and keep covered until serving.

2 Make glaze

In a small bowl, combine 3 Tbsp coconut milk (saving the rest for the dressing), a pinch of turmeric (saving the rest for the dressing), ginger garlic paste, chilli garlic sauce(spicy!) and sweet chilli sauce.
This is your glaze.

3 Make salad

Shred the cabbage.
Peel and grate the carrot.
Pick and finely chop the mint.
Cut the lime in half.
Deseed and finely chop the chilli(spicy!).
Transfer the slaw ingredients to a bowl and combine with the lime juice and a pinch of salt to taste.

4 Fry tofu

Heat a large frying pan over a medium-high heat with a drizzle of oil.
Fry the tofu for 3-4 min until crispy and warmed through.
Turn the heat off and add the glaze.
Mix well to coat the tofu.

5 Make dressing

In a bowl, combine 75 ml of the coconut milk, peanut butter, remaining turmeric, soy sauce, and Sambal oelek(spicy!). Mix until smooth.,
Add water, a splash at a time to loosen, forming a drizzle like consistency.

6 Serve

Crush the peanuts and slice the cucumber into rounds.
Serve the Aromatic Indonesian Crispy Fried Tofu with Creamy Peanut Dressing and Jasmine Rice topped with the crushed peanuts and cucumber slices.