- 2 cups bean sprouts
- 2 telegraph cucumbers (julienned but leave the skin on)
- 600g firm tofu (cut into 2 cm cubes)
- 1 cup of flour
- ½ cup roasted salted peanuts (smashed up)
- 4 tbsp Peanut Butter smooth
- 8 tbsp Soy
- 2 garlic cloves, minced
- ½ tsp chilli flakes
- 1 tbsp kecap manis
- 2 tbsp lime juice
- 1 cup water
Montford Estate 2019 Chardonnay
Setup a pot over a medium heat.
Combine sauce ingredients in the pot
Stir for 5 mins until sauce is sticky. Its ready
Heat a pan over medium heat
Cut the tofu into 2 cm cubes
Coat each piece in flor and fry in the oil
Cook in batches. Do not crown the pan
Each piece needs to be golden and crispy
Remove and leave to drain on a paper towel.
Mix the bean sprouts and cucumber in a bowl
Place them on a plate.
Lay the tofu on top
Smother the top of the tofu with the peanut sauce
Sprinkle with smashed peanut and serve!