200g Evergreen's Hard Tofu (tear it into pieces)
1 onion (diced)
2 garlic cloves
20g ginger
1 tbsp malaysian paste
1 tbsp ground cumin
300ml coconut milk
2 tbsp Soy sauce
1 tbsp smooth peanut butter
10g coriander finely chopped
1 tbsp peanut
1 red chilli (sliced)
Step 1
Pan fry the diced onion over a medium to high heat for about five minutes until it starts to soften.
Step 2
Add the tofu pieces into the pan and cook it until they become light brown.
Step 3
Add the garlic, ginger and spices. Stir fry for about 1 minute.
Step 4
Turn the heat down to a medium heat, then pour in the coconut milk and soy sauce. Leave it to simmer for 4-5 minutes, until the tofu is fully infused with flavour.
Step 5
Add in the peanut butter, stir well. At the last minute, sprinkle in some chopped coriander.
Step 6
Serve with rice then finish with roasted peanuts and sliced chilli.
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