Tofu with chilli peanut sauce | Women's Weekly Food

Ingredients

• vegetable oil, for deep-frying
• 500 grams packet firm tofu, drained, coarsely chopped
• 1 tablespoon peanut oil
• 2 small red capsicums, thinly sliced
• 160 grams sugar snap peas
• 300 grams spinach, trimmed
• 2 cups (160 grams) bean sprouts
• 2 cloves garlic, crushed
• 3 red thai chillies, thinly sliced
• 2 teaspoons sambal oelek
• 1/4 cup (70 grams) crunchy peanut butter
• 2 teaspoons palm sugar
• 1 tablespoon chinese rice wine
• 1 tablespoon hoisin sauce
• 1 tablespoon thick sweet soy sauce
• 1 tablespoon mild sweet chilli sauce
• 3/4 cup (180 millilitres) water
• 1/3 cup (50 grams) unsalted roasted peanuts
• 4 green onions, finely chopped
• 1 tablespoon finely chopped fresh coriander