300g (10 ½ oz) jasmine rice
100g (3 ½ oz) peanuts, preferably unsalted
1 tbsp sugar
1 tsp salt
FOR THE TOFU:
400g (14oz) firm tofu
3 lemongrass stalks
2 garlic cloves,
1 red chilli, seeded
3 tbsp Japanese
Juice of ½ a lime
1 tbsp sugar
2 tbsp water
1 tbsp sesame oil
Rapeseed(canola) oil, for frying
FOR THE SALAD:
Coriander and Thai
1 large carrot, peeled and grated
80g (3 oz) tender
Lime wedges, to serve
1.Cut the tofu into 5mm (1/4) thin slices and put in a bowl. Remove the lemongrass outer leaves and slice lengthways, hit the stalks with the knife handle, then chop them finely, mix the garlic and chilli with soy sauce and pour the marinade over the tofu.
2.Cook the rice without salt, to pack instructions.
3.Rinse the peanuts if they’re salted. Finely chop them and mix with the sugar and salt.
4.Pluck the herb leaves from the plants and mix them carrot and salad mixture.
5.Fry the tofu in rapeseed oil in a frying pan.
Take out the pieces and plate them. Pour any remaining marinade into the pan. Add the lime juice, sugar, water and sesame oil.
6.Mix the peanut sprinkles with the rice. Top the rice with the tofu, the sauce from the pan and the salad. Serve with the lime wedges.
I used chickpeas instead of peanuts, by roasting the chickpeas in the oven for twenty minutes, then remove from oven and chopped similar to the nuts. And I replaced the rapeseed oil with linseed oil.