- Selection of Steamed Vegetables, such as halved buk choy, strips of carrot, green beans, broccolini, or shredded cabbage
- cubes of Firm Tofu or Tempeh, dusted in a little rice flour and fried (optional)
- Fresh Bean Shoots, Coriander Leaves, Lime Wedges, Crispy Fried Shallots (optional), for garnish
- 250 g Coles Unsalted Peanuts
- 2 large cloves Garlic, peeled
- 1-2 Birds Eye Chillies, seeds removed
- 1 1/2 cm piece Fresh Ginger, peeled, chopped
- 1/4 cup Kecap Manis (dark sweet soy sauce)
- 2 tsp Dark Brown Sugar
- 1/2 cup Warm Water
Method
- Arrange vegetables and tofu on a platter.
- For the peanut sauce: Blend ingredients together in a food processor until a loose saucy texture is achieved. Warm slightly if you like.
-
Serve sauce with vegetables and tofu or toss
through. Garnish with bean shoots, coriander, lime and crispy fried
shallots.
TIP
If you would like an even creamier sauce, substitute coconut milk for the water and heat sauce gently. Serve warm. The sauce will thicken on standing, thin down with a little warm water.