tofu with chilli jam and cashews recipe

Tofu With Chilli Jam And Cashews

Preparation time    : 20 minutes 
Total cooking time : 30 minutes 
Serves : 4

Ingredients :
To prepare a perfect tofu chilli jam we need :

⅓ cup (80 ml/2 ¾ fl oz) peanut oil 

12 red Asian shallots, chopped

8 cloves garlic, chopped

8 fresh long red chillies, chopped

2 red peppers (capsicums), chopped

1 tablespoon tamarind puree 

1 tablespoon soy sauce

100 g (3½ oz) palm ^sugar, grated

2 tablespoons kecap manis

1 tablespoon peanut oil

6 spring onions, cut into 3 cm (1¼ inch)

   lengths 

750 g (1½ lb) silken firm tofu, cut into

 3 cm (1¼ inch) cubes

¾ cup (25 g/¾ oz) fresh Thai basil

⅔ cup (100 g/3½ oz) roasted salted

    cashews.

Preparation :

1- To make the chilli jam, heat half the oil

in a frying pan. Add the shallots and garlic

and cook over medium heat for 2 minutes.

Transfer to a food processor, add the

chilli and red pepper and process until

smooth. Heat the remaining oil in the pan,

add^the shallot mixture and cook over

medium heat for 2 minutes. Stir in the

tamarind, Soy sauce and sugar  and cook

for 20 minutes.

2- To make the stir-fry sauce, combine

2-3 tablespoons of the chilli jam with the

kecap manis in a small bowl or jug.

3- Heat the oil in a non-stick wok over high

heat and swirl to coat the side of the wok.

Add the spring onion an¸d cook for

30 seconds. Remove. Add the tofu, stir-fry

for 1 minute, then add the stir-fry sauce.

Cook for 3 minutes, or until the tofu is

coated and heated through. Return the

spring onion to the wok, add the basil and

cashews and cook until the basil has 

wilted.