Ingredients:
1 tbsp olive oil
2 garlic cloves – chopped finely
1 onion diced
1 jalapeño pepper – chopped finely
½ cup peanut butter – crunchy
1 cup coconut milk
2 tbsp kecap manis (can use palm sugar instead)
1 tbsp soy sauce
½ tsp salt
¼ cup crushed up unsalted peanuts
2 tbsp fresh lime juice
1 block extra firm tofu, cubed
2 shallots, chopped
2 cups brown rice
Preparation:
Heat oil in a small saucepan over medium heat. Add garlic, onion and pepper and cook for 3 minutes until onion is caramelized.
Turn heat down to low, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally. Stir through crushed peanuts and lime juice and simmer for a further 2 minutes.
Cube then lightly fry some extra firm tofu. Add rice to 3 cups of water, then boil and simmer rice until cooked through.
Serve the tofu over a bed of rice, then pour the Satay sauce over the tofu before garnishing with chopped shallots.
