Tofu and peanut salad
( SERVES 4 )
For more tasty, but minimal-effort ideas, see Ray's no-cook summer meals.
|4 Tbsp||Kecap manis, Indonesian soy sauce|
|1 tsp||Chinese chilli bean sauce|
|6 Tbsp||Sesame oil|
|6 Tbsp||Rice vinegar|
|1 Tbsp||Toasted sesame seeds|
|2 blocks||Firm tofu|
|3 stalks||Celery, thinly sliced|
|1 can||Water chestnuts, drained and chopped|
|2||Spring onions, sliced|
|½ cup||Roasted peanuts, unsalted, crushed or chopped|
|1||Baby cos lettuce|
|1 large handful||Coriander leaves, for serving|
|4 servings||Steamed jasmine rice|
- Mix kecap manis, chilli bean sauce, sesame oil, rice vinegar and sesame seeds. It should taste like a spicy, sweet vinaigrette.
- Place tofu on a pad of paper towels, put another pad on top and a few side plates on top of the towels and let it press for 20 minutes to remove excess moisture.
- Dice the tofu 3cm and toss in the soy sauce mix (but don't break up the tofu). Add celery, water chestnuts, spring onions and peanuts. Serve on lettuce leaves and sprinkle with coriander leaves. Hot steamed jasmine rice on the side.