Roti with Salt and Pepper Tofu, Spicy Peanut Sauce and Quick Pickled Shallots (v)
I like to use Fix & Fogg’s Smoke and Fire Peanut Butter for this peanut sauce; if you’re partial to good hit of heat then I highly recommend giving it a go! QUICK PICKLES 2 shallots or 1 small red onion, peeled and thinly sliced ½ cup apple cider vinegar ¼ cup water 1 teaspoon raw sugar PEANUT SAUCE ½ cup peanut butter ½ teaspoon cayenne pepper boiling water to thin sauce SALT AND PEPPER TOFU 1 tablespoon wholemeal flour 1 teaspoon flaky sea salt
1 teaspoon cracked black pepper
250 grams firm tofu, well drained 3 tablespoons extra virgin olive oil TO SERVE 4 store-bought roti ¼ cup coriander, roughly chopped 1 green chilli, thinly sliced (optional)
1 lime, cut into wedges
PICKLES: Place the shallots or onions in a jar or non-reactive bowl. Whisk together the vinegar, water and sugar and pour over shallots. Cover and place in the refrigerator until ready to use, stirring occasionally.
PEANUT SAUCE: Place the peanut butter and cayenne in a small jug and whisk in enough water to make a thick but spreadable sauce.
SALT AND PEPPER TOFU: Put the flour, salt and pepper in a shallow bowl and stir to combine. Slice the tofu into batons roughly 1cm thick and add to the bowl, gently turning to coat.
Heat the oil in a sauté pan over a medium heat. Cook tofu on all sides until golden and crispy. Remove and drain on kitchen towels.
While the tofu fries, place another large pan over a high heat and dry-fry the roti for 20-30 seconds on each side. Place the roti in a tea towel to keep warm before serving.
TO SERVE: Smear 1 tablespoon of peanut sauce over each roti. Top with the hot tofu, pickles, coriander and chilli. Add a squeeze of lime and eat like a taco. SERVES 4