By Jen Booker
September 23, 2017
First make the satay as this can be heated up later just before serving
1Heat a tsp of oil in a small saucepan.
2Cook the onion and garlic over a low heat until soft. Do not allow to brown.
3Add the Peanut Butter and water and stir until smooth.
4Remove from the heat and stir in chilli sauce, soy sauce and lime juice.
Now the tofu fingers
1Drain the tofu and press out any water
2Press for 20 minutes (Unless using non press tofu)
3Pat dry with a tea towel
4Cut the tofu into fingers
5Crush the salt and pepper corns in a mortar and transfer to a plate
6Dredge each tofu finger in the salt & pepper mixture
7Lightly season the cornflour and place on a plate
8Coat each tofu piece in the cornflour
9Pour about 1cm oil into a small frying pan and place over a medium heat
10Fry the tofu pieces in batches until golden and crunchy on all sides
11Drain on kitchen paper
12Just before you're ready to serve heat up the sauce, adding water to thin if necessary
13Serve crispy fingers with the sauce and a side salad and rice