3 tbs groundnut oil (or any other flavourless oil)
1 pack of Tofu (roughly 1/2 lb/225g)
1 tbs ginger (minced)
1 stalk lemongrass (minced)
2 tsp ground coriander
2 tbs soya sauce
2 tbs sucanat/unrefined sugar
2 tbs roasted peanuts (ground to a fine powder using a food processor)
1/3 cup vegetable stock
1 small red chilli (chopped fine)
2 kafir lime leaves (rolled up and cut very finely into slivers)
fresh coriander leaf (roughly chopped)
- Cut the tofu into triangles roughly 5mm thick. Heat 2 tablespoons of the over a medium heat and, when hot, add the tofu and fry for five minutes. Turn each piece over and continue frying for another five minutes, or until both sides are a light golden colour.
- Whilst you are frying the tofu, heat the remaining tablespoon of oil in a small saucepan. Gently fry the ginger and lemongrass for about a minute, stirring a few times as you do so. Add the coriander powder and stir again.
- Now add all the rest of the ingredients (apart from the fresh coriander). Increase the heat to medium and whisk at intervals for about ten minutes. The sauce should have reduced and thickened to a smooth viscous paste.
- Removed the tofu from the pan and arrange on a serving plate. Pour the sauce to evenly cover the pieces and garnish with fresh coriander. Serve immediately.