Indonesian Fried Tofu with Peanut Sauce

Indonesian Fried Tofu with Peanut Sauce

Tofu contains polyphenol and isoflavones (antioxidants), which can destroy free radicals and subsequently protect us from liver damage.

 

Yield: 2-3 servings
Preparation time: 15 minutes
Cooking time: 20 minutes 

Ingredients:-
Peanut sauce
3 tablespoons Biogreen Organic Blackstrap Molasses

2 tablespoons lime juice
1 garlic clove, finely chopped
1 tablespoon Etblisse Organic Unrefined Coconut Sugar
½ teaspoon Biogreen 84 Live Sea Salt (Fine)
200ml unsweetened soya milk (2 tablespoons Biogreen O’Soy Plus Organic Soya Milk Cane Sugar Free + 150ml purified water)
2 bird’s eye chillies (cili padi), chopped
4 tablespoons unsalted peanuts, roasted, crushed (set aside 1 tablespoon for blending) 

Pan-fried tofu
400g or 4 pieces firm tofu

½ cup bean sprouts
½ cup zucchini, peeled, thinly sliced
3 tablespoons Biogreen 100% Organic Virgin Coconut Oil, for frying 

Preparation Method:-
1. Blend molasses, lime juice, garlic, roasted peanuts, sugar, salt, soya milk and bird’s eye chillies into a thick paste.
2. Heat a pan under low heat and stir in the paste with the remaining roasted peanuts. Stir continuously for 8-10 minutes until the mixture thickens.
3. Remove pan from heat and set aside to cool.
4. Heat a pan with some coconut oil and pan-fry the tofu until golden brown and set aside.
5. In a separate pot with boiling water, blanch the bean sprouts for 20-30 seconds. Drain and set aside in a bowl.
6. In a serving plate, place the tofu in the middle, top with bean sprouts and zucchini.
7. Drizzle peanut sauce over the tofu and serve. 

Health Tips:-
 Biogreen Organic Blackstrap Molasses is a healthy replacement for refined sugars. Excessive consumption of refined sugar and high fructose corn syrup cause a fatty build-up in liver. It is also rich in antioxidant as they fight against free radical that caused by excessive alcohol consumption.
Soy protein from tofu and Biogreen O’Soy Organic Soya Milk Powdersupports liver health by reducing fat accumulation in the liver. Tofu also contains polyphenol and isoflavones (antioxidants), which can destroy free radicals and subsequently protect us from liver damage.

Leave your comment
back to top