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Tofu and peanut salad

Name: Tofu and peanut salad
Yield: 4
Ingredients: 4 Tbsp Kecap manis, Indonesian soy sauce (Main); 1 tsp Chinese chilli bean sauce (Main); 6 Tbsp Sesame oil (Main); 6 Tbsp Rice vinegar (Main); 1 Tbsp Toasted sesame seeds (Main); 2 blocks Firm tofu (Main); 3 stalks Celery, thinly sliced; 1 can Water chestnuts, drained and chopped (Main); 2 Spring onions, sliced; ½ cup Roasted peanuts, unsalted, crushed or chopped (Main); 1 Baby cos lettuce; 1 large handful Coriander leaves, for serving (Main); 4 servings Steamed jasmine rice (Main)

for 4 people

Ray McVinnie

Chef and food writer

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For more tasty, but minimal-effort ideas, see Ray's no-cook summer meals.

4 Tbsp	Kecap manis, Indonesian soy sauce (Main)
1 tsp	Chinese chilli bean sauce (Main)
6 Tbsp	Sesame oil (Main)
6 Tbsp	Rice vinegar (Main)
1 Tbsp	Toasted sesame seeds (Main)
2 blocks	Firm tofu (Main)
3 stalks	Celery, thinly sliced
1 can	Water chestnuts, drained and chopped (Main)
2	Spring onions, sliced
½ cup	Roasted peanuts, unsalted, crushed or chopped (Main)
1	Baby cos lettuce
1 large handful	Coriander leaves, for serving (Main)
4 servings	Steamed jasmine rice (Main)

Mix kecap manis, chilli bean sauce, sesame oil, rice vinegar and sesame seeds. It should taste like a spicy, sweet vinaigrette.
Place tofu on a pad of paper towels, put another pad on top and a few side plates on top of the towels and let it press for 20 minutes to remove excess moisture.
Dice the tofu 3cm and toss in the soy sauce mix (but don't break up the tofu). Add celery, water chestnuts, spring onions and peanuts. Serve on lettuce leaves and sprinkle with coriander leaves. Hot steamed jasmine rice on the side.