Monday, 17 November 2014

tofu with chilli jam and cashews recipe

Tofu With Chilli Jam And Cashews
tofu with chilli jam and cashews recipe

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)
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

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 

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