Lemon and Coriander Tofu with Peanut Sauce

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Lemon and Coriander Tofu with Peanut Sauce

 

2 tbsps. plus 2 tsps. chili sauce

1/3 cup plus 3 tbsps. peanut butter

1/3 cup plus 3 tbsps. coconut milk

1/3 cup plus 3 tbsps. water

2 tsps. brown sugar

1 tbsp. plus 1 tsp. lemon juice

2 tbsps. plus 2 tsps. oil

2 shallots, chopped

2 cloves garlic, crushed

3 tbsps. freshly grated ginger root

2 tsps. curry paste

1 1/4 lbs. tofu, cut into 4/5 inch cubes

1 red bell pepper, raw, cut into strips

1 lemon, rind grated, juiced

 

Combine first 6 ingredients. Cook over a low heat, stirring until combined;

simmer 2 to 3 minutes. Heat oil in a frying pan over a moderate heat; cook

shallots, garlic, ginger, and curry paste for 2 to 3 minutes, or until

fragrant. Add tofu and fry until golden and slightly crispy. Add bell pepper,

lemon rind, and juice. Cook for an additional 1 to 2 minutes. Serve with peanut

sauce.

Makes 6 servings.

 

 

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