Tofu with lemon grass, basil and peanuts from The Tofu Cookbook by Becky Johnson

Ingredients

• oil
• 100 ml/3½ fl oz/scant ½ cup groundnut (peanut) or sesame
• 2 red thai chillies, seeded and finely chopped
• 75 g/3 oz fresh root ginger, peeled and grated
• 30 ml/2 tbsp groundnut (peanut) oil
• 45 ml/3 tbsp roasted peanuts, chopped
• 1 bunch fresh basil, stalks removed
• salt
• 15 ml/1 tbsp nuoc mam
• juice of 1 lime
• 5 ml/1 tsp honey
• 3 lemon grass stalks, finely chopped
• 45 ml/3 tbsp dark soy sauce
• 1–2 red Serrano chillies, seeded and finely chopped
• 2 garlic cloves, crushed
• 5 ml/1 tsp ground turmeric
• 10 ml/2 tsp sugar
• 300 g/11 oz firm tofu, drained and cut into bitesize cubes