“A light, easy dish, this will add punch to your Thursday night”
cup (80ml) sunflower oil, plus extra 4 eschalots, peeled and thinly sliced 2 garlic cloves, chopped 1 tbs finely grated ginger 1 birdseye chilli, chopped 1 lemongrass stalk, white part, chopped 4 truss tomatoes, chopped 400g can whole tomatoes 1 tbs fish sauce 200g firm tofu, cut in 2cm pieces ¼ cup (50g) rice flour 4 eggs 150g snake beans, cut in batons, blanched Mint leaves, crusty bread to serve
1 tbs sesame seeds, toasted ¼ cup (35g) peanuts, toasted, chopped 1 tsp coriander seeds, crushed 2 tsp chilli flakes For the dukkah, combine everything in a small container and set aside.
Heat 2 tbs oil in a frypan over medium heat. Add eschalot and cook 2-3 mintues until softened. Add garlic, ginger, chilli and lemongrass. Cook 1 minute until fragrant. Add tomatoes and canned tomatoes, and bring to a boil. Add fish sauce. Simmer 15 minutes until thickened.
Heat 2cm oil in a saucepan over mediumhigh heat. Dust tofu in rice flour, then shallow fry in batches until golden and crisp. Drain on paper towel and season.
In a frypan, heat remaining 2 tbs oil over medium heat and fry eggs 2 minutes or until cooked to your liking.
Divide tomato mixture and snake beans among plates. Top with egg, tofu, dukkah and mint. Serve with crusty bread.
NUTRITION • 19G PROTEIN • 6G SAT FAT • 20G CARB • 9G SUGARS • 640MG SODIUM • 540 CAL (2260KJ)