GLUTEN-FREE TOFU IN CHILLI SAUCE
Tofu is high in protein and low in calories but often needs a bit of help taste-wise. So we’ve baked ours and topped it with a spicy Chilli Sauce which turned out to be the perfect foil.
TOFU IN CHILLI SAUCE
(With thanks to Charmaine Solomon)
Serves 6 as part of a shared meal
1 onion, finely sliced
1 clove garlic, minced
3 tablespoons peanut oil
½ teaspoon dried shrimp paste
3 teaspoons sambal oelek
½ teaspoon galangal powder
3 brazil nuts, finely grated
½ teaspoon salt
2 teaspoons coconut or brown sugar
200 ml coconut milk
Lemon juice
450 gm firm tofu
1 tablespoon peanut oil, extra
Coriander leaves to garnish
Preheat oven to 200°C. Line a baking tray with baking paper.
Fry the onion and garlic in the oil until lightly golden. Add the shrimp paste, sambal oelek, galangal powder, grated brazil nuts, salt and sugar. Combine well, crushing the shrimp paste with the back of a spoon until well incorporated.
Add the coconut milk and fry, stirring often, until the chilli sauce is thick and oily. Stir in lemon juice to taste.
Drain the tofu then pat dry with paper towels. Cut in half horizontally then into 12 squares. Pat dry again.
Drizzle the prepared tray with 2 teaspoons of the extra peanut oil. Place the tofu squares on the tray then brush the tops with the remaining peanut oil.
Bake for 10 minutes, turn over and bake for a further 10 minutes or until lightly browned.
Remove to a serving dish, top each with a generous dollop of warm chilli sauce and garnish with coriander leaves. Serve immediately with steamed brown rice and Roast Cauliflower and Chickpea Curry.