Spicy Tofu with Roasted Peanuts
This is a tasty, lively dish with firm and crunchy textures and plenty of spice. It goes well with rice, and could also be used as a stuffing for various wraps, such as Chinese pancakes, seaweed sheets, or whole leaves of iceberg lettuce.
2 tablespoons oil
1–2 red finger-length chilies, halved lengthwise, deseeded, and minced
3 cloves garlic, minced
2 slices fresh ginger, minced
1 spring onion, minced
½ head cabbage, cut into squares
2 cakes pressed tofu, cubed
65 g (⅓) roasted peanuts, shells and skins removed
1 stalk celery, tough fibers removed, diced
Sauce
2 tablespoons black bean sauce
1 teaspoon sugar
2 teaspoons rice wine
1 tablespoon water
1 Combine the Sauce ingredients in a bowl and set aside.
2 Heat the oil in a wok over high heat until very hot, and stir-fry the chili, garlic, ginger, and spring onion. Add the cabbage and tofu. stir-fry for 1 minute.
3 Add the Sauce and continue to cook for 4 to 5 minutes.
4 Add the peanuts, stir-fry for 30 seconds more or until the peanuts are heated through, and remove from the heat. Place in a serving dish, garnish with the diced celery, and serve.
Pressed tofu is a variety of firm tofu with most of the moisture pressed out of it. It usually comes in the form of a small, firm rectangular block and is bright yellow. Substitute with firm tofu if unavailable.
Serves 4
Preparation time: 20 mins
Cooking time: 10 mins