So we’ve all heard of sweet tofu with peanuts on the side, but have you ever tried Peanut Tofu? Yes, a slight alteration in the order of wording can make all the difference!
We call it tofu (even though there is not a slight trace of tofu in this dish) because of its thick, smooth texture. And the extraordinary difference with this dish from ordinary tofu is that when we say peanut tofu, we literally mean its peanut flavoured.
Not only can the popular Hakka delicacy be served as a chilled dessert, but also suitable on the dinner table as a hot dish.
Today Matthew will introduce to us this delicious traditional recipe.
Body of the Tofu:
Peanut kernel, no skin, 300g
Corn starch, 5T
Rice flour, 5T
Vegetable seasoning, a little.
Black pepper, a little.
Vegetarian ham, 20g, diced
Mixed veges, 60g
Corn starch, 2T
Salt, a little
Black pepper, a little
Warm water, 3C
Rinse the peanut kernels and soak in water overnight.
Separate the peanuts from the water, but keep the water, we need it.
Then add the salt, vegetarian seasoning, sugar, and black pepper.
Today we are making the hot dish version of Peanut Tofu, so while we’re waiting for the tofu to set, we’ll get started on the sauce.
Stir until the liquid forms a slightly congealed state, then add in the seasonings.
Who could have guessed that such a “traditional” dish could look so charmingly glamorous! With the vibrant colours of the mixed veges and the glittering tofu, it sure looks like a chest full of diamonds and rubies and jewels! Not only is this treasure chest pleasing to the eye, but also delightful on the tongue, and most importantly, it’s a simple dish to brighten up any dinner table, on any occasion!