I. Love. Satay! From Chicken Tonight to actual authentic stuff to 'fusion' sauces - put peanuts and fish sauce and oil together and I'll drink it out of the bottle. This version turned out really really well. You could put it on meat/in a curry or stir fry too and it would be equally delicious.
2 cups bunya nuts, boiled for 20-30 minutes and shelled.
1 cup roasted unsalted peanuts
1 small onion, finely chopped
4 Cloves of Garlic, crushed
1/4 cup fish sauce
1/4 cup Soy Sauce
1 cup vegetable oil
1 bunch of corriander, stems only, finely chopped.
Juice of one lime
500gms firm tofu
Heat up a splash of oil in a wok or saucepan and fry onion, garlic, bunya nuts and peanuts together until the onion is cooked through and the nuts are starting to brown.
Pulse in a food processor with the rest of the ingredients until a smooth paste forms. Tasting and adding more oil or lime as needed.
Cut up tofu into thick strips. Toss the sauce through the tofu and leave for 20-30 minutes. Fry in a sauce pan or wok. Don't worry too much if the sauce doesn't really stick, just make sure the tofu is cooked and then make sure you scrape all the crispy bits of the sauce out on top when you serve it up. Top with corriander leaves.