A little bit of everything gives the taste buds something to think about, with this Indonesian classic combining golden, soy-infused tofu, potatoes, eggs and plenty of vibrant veg. A dry and aromatic South African Chenin Blanc lends a crisp citrus finish to this fragrant dish.
Cook the charlotte potatoes in a pan of boiling salted water for 10-15 minutes or until tender. Drain and set aside to cool.
Make the tofu. In a bowl, combine the garlic, soy sauce, oyster sauce, sugar and 2 tbsp water. Coat the tofu cubes in the cornflour. Heat the vegetable oil in a large frying pan, then add the tofu and cook for 2 minutes each side until crisp and golden. Pour the sauce into the pan and cook for 30 seconds, turning to coat once.
Meanwhile, dissolve the demerara sugar in 2 tbsp boiled water in a small bowl, then add the other dressing ingredients. The mixture will curdle initially but keep mixing and it will come back together. Loosen up the sauce with a little more water, if necessary, for a creamier consistency. Set aside in a bowl.
Arrange the eggs, Chinese leaf, tomatoes, radishes, cucumber on 4 plates or a large platter. Serve the tofu and sauce with the salad and prawn crackers. Sprinkle over a pinch of chilli flakes and serve with the peanut dressing on the side.
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