Tofu With Chili Peanut Sauce - cooking recipe

Ingredients

None None Vegetable oil, for deep-frying
1 lb firm tofu, drained and cubed
2 tsp sambal oelek (or other chili sauce)
1/4 cup crunchy peanut butter
2 tsp grated palm sugar or brown sugar
1 tbsp Chinese rice wine
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp mild sweet chili sauce
1/3 cup unsalted roasted peanuts
1 tbsp peanut oil
2 None red peppers, thinly sliced
6 oz sugar snap peas
10 oz spinach
1 1/2 cups bean sprouts
2 cloves garlic, crushed
3 None red bird's-eye chili peppers, thinly sliced
4 None green onions, finely chopped
1 tbsp finely chopped fresh cilantro

Preparation

Heat vegetable oil in a wok or large skillet on medium-high heat. Deep-fry tofu, in batches, until browned. Drain on paper towels.
Combine sambal oelek, peanut butter, sugar, wine, sauces, peanuts and 3/4 cup water in a medium bowl. Set aside.
Heat peanut oil in wok on high heat. Stir-fry peppers, sugar snap peas, spinach and bean sprouts until just tender. Remove; cover to keep warm.
Add garlic and chillies to wok; stir-fry until fragrant. Add peanut butter mixture; stir until sauce boils. Add green onions, cilantro and tofu; stir until heated through.