Malaysian Chinese Style Nachos

Ingredients

In this Malaysian Chinese adaptation of nachos, the traditional tortilla chips are replaced with crispy tofu, and the toppings are influenced by Malaysian Chinese cuisine. The addition of a spicy peanut sauce adds a unique flavor profile to the dish, which is not typically found in Mexican nachos. We alse have the original recipe for Nachos, so you can check it out.

• 1 block of firm tofu, cut into small cubes (400g) 1 block of firm tofu, cut into small cubes (400g)
• 2 tablespoons cornstarch (30g) 2 tablespoons cornstarch (30g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 spring onions, chopped 2 spring onions, chopped
• 1/4 cup roasted peanuts, crushed (30g) 1/4 cup roasted peanuts, crushed (30g)
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• For the spicy peanut sauce: For the spicy peanut sauce:
• 1/4 cup peanut butter (60g) 1/4 cup peanut butter (60g)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon lime juice (15ml) 1 tablespoon lime juice (15ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1 teaspoon chili paste 1 teaspoon chili paste
• 1 garlic clove, minced 1 garlic clove, minced
• 2 tablespoons water (30ml) 2 tablespoons water (30ml)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 28g (Sugar: 9g)
• Protein: 16g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, toss the tofu cubes with cornstarch until evenly coated.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the tofu cubes and cook until crispy and golden brown on all sides. Remove from heat and set aside.
4. 4.
   Arrange the crispy tofu cubes on a baking sheet and bake for 10 minutes to further crisp them up.
5. 5.
   In the meantime, prepare the spicy peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, chili paste, minced garlic, and water in a small bowl. Set aside.
6. 6.
   Once the tofu is crispy, remove it from the oven and transfer it to a serving plate.
7. 7.
   Scatter the sliced bell peppers, onion, carrot, and spring onions over the crispy tofu.
8. 8.
   Drizzle the spicy peanut sauce over the nachos and sprinkle with crushed roasted peanuts.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Tofu — Press the tofu before cutting it into cubes to remove excess moisture and enhance its crispiness.
• Peanut butter — Use natural peanut butter without added sugar or hydrogenated oils for a healthier option.
• Chili paste — Adjust the amount of chili paste according to your desired level of spiciness.

Tips & Tricks

• For an extra crunch, sprinkle some crushed prawn crackers on top of the nachos.
• Customize the toppings by adding sliced cucumbers, bean sprouts, or pickled radishes.
• If you prefer a milder sauce, reduce the amount of chili paste or omit it altogether.
• Serve the nachos with a side of sweet chili sauce for dipping.
• Experiment with different vegetables and herbs to create your own unique twist on this Malaysian Chinese Style Nachos recipe.

Serving advice

Serve the Malaysian Chinese Style Nachos as a delicious appetizer or as a main course for a light meal. Pair it with a refreshing cucumber and mint salad to balance the flavors.

Presentation advice

Arrange the crispy tofu cubes in a single layer on a large serving plate. Scatter the colorful vegetables evenly over the tofu, creating an appealing visual contrast. Drizzle the spicy peanut sauce generously over the nachos and sprinkle crushed roasted peanuts on top. Garnish with fresh cilantro leaves for a vibrant finishing touch.