Lemongrass Peanut Tofu Wok Recipe

About this recipe

Golden tofu and toasted peanuts are tossed with lemongrass, kaffir lime, tamarind, and Thai basil for a bright coconut-glazed lunch. Crisp cabbage and spinach keep the plate lighter while the sauce stays rich and fragrant.

Ingredients

• - Fresh Tofu
• 500g Good Life Raw Peanuts 500 G
• - Grated Coconut
• 250g Green Chilli
• - Kaffir Lime Leaf
• - Juice - Pineapple
• 100 g Tamarind Paste
• 100 g Garlic
• loose Ginger
• 100 g Lemongrass
• - Coconut Oil
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• 90 g Dark Soy Sauce
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Press the tofu for 10 minutes, then cut it into thick cubes and lightly crush the roasted peanuts in a bowl.
2. 2. Pound the lemongrass, garlic, ginger, chili, and kaffir lime leaves with a splash of water to make a rough paste.
3. 3. Heat the coconut oil in a wok, add the shallots and spice paste, and stir until it smells very fragrant.
4. 4. Add the tofu cubes and cook for a few minutes until the edges turn golden and lightly crisp.
5. 5. Add the cabbage and spinach, then toss until the greens begin to wilt but still keep a little crunch.
6. 6. Stir in the coconut, tamarind paste, soy sauce, lime juice, and salt, then cook until the mixture turns glossy.
7. 7. Fold in the Thai basil and crushed peanuts, then serve immediately while everything is hot and aromatic.