I like to use Fix & Fogg’s Smoke and Fire Peanut Butter for this peanut sauce; if you’re partial to a good hit of heat then I highly recommend giving it a go!
Serves: 4
INGREDIENTS
Quick pickles
2 shallots or 1 small red onion, peeled and thinly sliced
½ cup apple cider vinegar
¼ cup water
1 teaspoon raw sugar
Peanut sauce
½ cup peanut butter
½ teaspoon cayenne pepper
boiling water to thin sauce
salt and pepper tofu
1 tablespoon wholemeal flour
1 teaspoon flaky sea salt
1 teaspoon cracked black pepper
250 grams firm tofu, well drained
3 tablespoons extra virgin olive oil
To serve
4 store-bought roti
¼ cup coriander, roughly chopped
1 green chilli, thinly sliced (optional)
1 lime, cut into wedges
METHOD
Pickles: Place the shallots or onions in a jar or non-reactive bowl. Whisk together the vinegar, water and sugar and pour over shallots. Cover and place in the refrigerator until ready
to use, stirring occasionally.
Peanut sauce: Place the peanut butter and cayenne in a small jug and whisk in enough water to make a thick but spreadable sauce.
Salt and pepper tofu: Put the flour, salt and pepper in a shallow bowl and stir to combine. Slice the tofu into batons roughly 1cm thick and add to the bowl, gently turning to coat.
Heat the oil in a sauté pan over a medium heat. Cook tofu on all sides until golden and crispy. Remove and drain on kitchen towels.
While the tofu fries, place another large pan over a high heat and dry-fry the roti for 20-30 seconds on each side. Place the roti in a tea towel to keep warm before serving.
To serve: Smear 1 tablespoon of peanut sauce over each roti. Top with the hot tofu, pickles, coriander and chilli. Add a squeeze of lime and eat like a taco.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.