Satay Curry with Tofu

Cook time: 90 minutes plus overnight marinate

• 1.5 tsp corriander
• 1.5 tsp cumin powder
• 1.5 tsp tumeric
• 2 tsp paprika
• 2 tsp chilli powder
• 4 tsp curry powder
• 1.5 tsp salt
• 2 tsp white sugar

• 2 tbsp oil
• 3-6 birds eye chillis
• 2 shallots
• 4 garlic cloves, minced
• 250ml stock
• 95g roasted, unsalted peanuts
• 2 tsp kicap manis
• 3 tsp dark soy sauce
• 1 can coconut milk
• 4-5 tbsp peanut butter
• 2 tbsp like juice
• 1 lemongrass stalk (white part only, smsahed to burst open)
• Corriander leaves, chopped to garnish

• 1 large block tofu
• 1 shallot
• 2 peppers (yellow, red or orange)
• 2 onions
• 1 pack chestnut mushrooms

1. Combine satay seaoning ingredients together in a small bowl.


2. After pressing, chop the tofu up into chunks, and marinate with 3 1/2 tablespoons of the Satay Seasoning and shallots in a bowl. Marinate for at least 3 hours, preferably overnight.


3. Heat 1 tbsp oil in a non stick skillet over high heat. Cook tofu until browned all over but still raw inside. Transfer to bowl, cover and keep warm.


4. Fry onions in the pan, then add the peppers, then mushrooms and then add them to the bowl of tofu once cooked.


5. Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chilli, shallots and garlic cloves. Sauté until shallot is translucent - around 2 minutes, then add remaining Satay Seasoning and cook for 1 minute.


6. Transfer to a blender or small food processor. Add stock and 65g of peanuts (rest gets added later). Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.


7. Add remaining peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter to the pan. Stir to combine.


8. Add the crushed lemongrass, tofu, and vegetables to the pan and bring to simmer befopre turning the heat down to medium low and simmer for 15 minutes until thickened.


9. Add lime juice to taste, then serve over jasmine rice. Garnish with peanyts, corriander leaves, and chilli if desired.