Tofu Dip With Peanuts
Silken beancurd (tofu) cubed 50 grams
Peanut butter 1 tablespoon
Green capsicum 1 medium
Red capsicum 1 medium
Broccoli blanched 8-12 florets
Carrot cut into fingers and blanched 1 medium
Spring onions 2
Garlic paste 1 teaspoon
Red chilli sauce 2 teaspoons
Soy sauce 1/2 teaspoon
Cut green and red capsicums into fingers. Arrange them on a serving platter with the blanched broccoli florets and carrot fingers.
Chop spring onion bulbs and the stems. Put the stems in a mixer jar. Add tofu, garlic paste, peanut butter, red chilli sauce, soy sauce and blend till smooth..
Transfer into a serving bowl, add spring onion bulbs and mix. Serve with the vegetables