Ingredients
- FIRECRACKER SAUCE
- 1/2 Cup Natural Smooth Peanut Butter
- 1/3 Cup LKK Premium Soy sauce
- 1/4 Cup Obento Rice Wine Vinegar
- 1/3 Cup Yeo's Pure Sesame Oil
- 2 Tbs Yeo's Sambal Oelek
- 2 Tbs Sugar
- 1 Clove Garlic
- 1 cm piece Fresh Ginger
- TOFU & RICE NOODLES
- 1 pkt Firm Tofu
- 1/2 Cup Cornflour
- Rice Noodles
- Peanut Oil to panfry
- CRISPY BASKETS
- 1 pkt Spring Roll Wrappers
- Spray Oil
- GARNISH
- Black & White Sesame Seeds
- Spring Onion (finely sliced)
- Radish Slices
- Cucumber Curls
- Alfalfa Sprouts
- Garlic Chives
Method
- Drain & press the tofu between kitchen paper, cut into 2cm cubes & set aside to dry out a little.
- Trim 1 cm from the each side of the spring roll pastry to even the edges. Lightly spray both sides of 4 sheets with oil. Layer 4 sheets to form uneven edges & gently press into an ovenproof bowl/ramekin, repeat to make 4 baskets. Bake @ 180C until crisp & golden, remove from the bowl/ramekin & set aside (re-warm in oven, just before serving)
- Process all the sauce ingredients in a blender/Thermomix, until smooth, set aside.
- Toss the tofu cubes in cornflour. Heat the peanut oil in a heavy based frypan, add the tofu & panfry until crunchy & golden. Drain on kitchen paper.
- While the tofu is frying, prepare the rice noodles as directed.
- Heat half the sauce in a clean frypan, gently toss the cooked rice noodles through the sauce. Divide between the 4 baskets.
- Heat the remaining sauce, add the tofu cubes & stir to coat & warm through. Arrange on top of the rice noodles.
- To serve, garnish with spring onion slices & black & white sesame seeds.
- Place the baskets on serving plates & decorate with radish slices, cucumber curls, alfalfa & garlic chives (remember we eat with our eyes, make it pretty) ... serves 4
Product used in recipe
- Obento - Rice Wine Vinegar
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Premium Soy Sauce
- Yeo's - Sambal Oelek
