Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soften the peanuts
Peanut tofu
Sauce
Utensils
One shallow baking dish (approx. 2 l), rinsed with cold water
How it's done
To soften the peanuts
Mix the peanuts and water in a bowl, cover and leave to soften in the fridge for approx. 24 hrs.
Peanut tofu
Puree the peanuts with the peanut water, pour the mixture through a sieve lined with a cheesecloth, squeeze out all the liquid. In a pan, combine the reserved liquid with the potato starch. Bring to the boil while stirring, cook for approx. 2 mins., then pour into the dish and smooth down. Place cling film directly on top of the mixture, leave to cool. Cover and chill for approx. 6 hrs. Cut the peanut tofu into cubes or slices.
Sauce
Place the soy sauce, mirin and sugar in a pan, bring to the boil while stirring. Leave the sauce to cool, serve with the peanut tofu.
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