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4-6
Easy
By Keith Floyd
Published 2004
For this recipe from Singapore, you must use firm tofu. It has little flavor itself, but soaks up other flavors like a sponge. The rich peanut sauce is perfect in this dish.
Put all the ingredients for the peanut sauce with
Heat some vegetable oil in a heavy-bottomed pan, then add the dried red chile and stir to release its flavor into the oil.
Add the tofu cubes