Cherwell

Recipe of the week: Thai Peanut Tofu

Don’t you think it’s past thai-me you learned how to cook a proper noodle dish, and stopped being such a to-fool? This spicy, flavoursome dish is simple and fairly quick to make; plus, it costs peanuts!

For the tofu:
180g tofu
A handful of peanuts
A handful of fresh basil
6cm ginger, finely chopped
2 shallots, finely chopped
One serving of noodles
Soy sauce

For the sauce:
1 finger chilli, finely chopped
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lemon juice
2 tsp sugar

Method:

1. Preheat oven to 180°C. Drain the tofu fully by wrapping it in kitchen towel, placing it between two boards, and leaving for 15 minutes. Chop into 4cm cubes, and place with the shallots and the ginger on a baking tray. Sprinkle with soy sauce until all the tofu is light brown.

2. Bake for 30 minutes, or until the tofu is golden, turning it over every so often to stop it sticking to the tray. Meanwhile, begin the sauce. Stir the ingredients in a saucepan on a low heat, leaving to simmer for 10 minutes. Boil the noodles, drain well and rinse with cold water.

3. When the tofu is done, combine everything in a large wok over a low heat. Add the peanuts and the basil, and serve with soy sauce to taste.