Tofu salad

Potato, Tofu & Egg Salad With Peanut Sauce


1kg potatoes
12 eggs
400g deep-fried tofu
4 lime leaves
1 bag bean sprouts
1/2 cup coriander leaves
1 red onion
2 cloves garlic
1 stalk lemon grass
3 large red chillies
20g palm sugar
4 lime leaves
oil for cooking
250g toasted peanuts
250ml tamarind water
400ml coconut milk
150ml sweet soy sauce

Serves: 8-10


Chop and boil or steam potatoes until soft.

Hard boil the eggs, peel and quarter. Slice the tofu. Finely slice the lime leaves. Place in a mixing bowl with the bean sprouts and coriander.

To make the sauce, peel and roughly chop the onions, garlic and lemon grass.

Roughly chop the chillies and palm sugar. Shred the lime leaves. Place all in a food processor with a little water and blend to a fine paste.

In a large saucepan, heat the oil and then add the paste. Fry the paste until it is fragrant, about 10 minutes, stirring frequently. Place the peanuts into the food processor and blend until coarsely chopped.

Add peanuts to the paste along with the tamarind water and coconut milk. Stir to mix all together and let the sauce simmer until it thickens, about 15 minutes. Add the soy and check for seasoning.

If needed, some fish sauce can be added. Allow to cool.

Ladle sauce over salad ingredients, toss to combine and place in a serving bowl.

Contributor: Cam