Caramelised Tofu, peanut and ginger

- 400g tofu;
- 20g cornstarch;
- 1 red pepper;
- 50g soy sauce
- 50g rice vinegar
- 45g sesame oil
- 20g peanut or almond butter;
- 25g Salted Caramel Premium Liqueur;
- 1 head of ginger.

- Open tofu and remove excess water with kitchen paper (or tofu press);
- Cut the tofu into small cubes and place them in a bowl;
- In the same bowl, add the cornstarch and stir. (Tip: do not stir with your hands or a spoon, but shake the bowl to avoid breaking the tofu cubes);
- Remove the head and white parts from the pepper and cut into small strips;
- Put a frying pan with 2/3 olive oil and let it heat up;
- While the tofu and peppers are cooking, start the sauce;
- Peel a head of ginger (Tip: the ginger is best peeled with a spoon) and grate the ginger;
- Then mix all the remaining ingredients together with the ginger and pass the whole sauce with the hand blender for 20/30 seconds;
- When the tofu and the peppers are golden brown add the sauce and let it reduce.

Tip: With this tofu we can make a kind of Pad Thai extraordinary. Just add to the tofu already cooked soybean sprouts and some vegetables of your choice. Boil a packet of rice noodles, add everything together with a little of the pasta cooking water and cook at low heat for only 1/2 minute.
Creation of: Inês Jones