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Tofu Indonesian-Style

Type: Cheese, Eggs, Vegetables
Serves: 4 people

Recipe Ingredients

1/4 cup 49g / 1.7ozPeanut butter
1/4 cup 59mlSoy sauce
1/4 cup 59mlWater
1/2 teaspoon 2.5mlOriental sesame oil
1/2 teaspoon 2.5mlGround ginger
1 teaspoon 5mlRice vinegar
1 tablespoon 15mlFirmly packed brown sugar
2   Garlic cloves - minced/pressed
1 tablespoon 15mlSesame seed
3   Green onions*
1 lb 454g / 16ozRegular tofu - drained
  Hot cooked rice
  Major grey chutney

Recipe Instructions

The cynical may sneer at tofu as a meat substitute, but to vegetarians it is a chief source of protein. Scoffing meat eaters, who are often put off by tofu's amorphous texture and lack of prnounced flavor, aroma, or color, will appreciate it more if they think of it as a blank sheet of paper on which a beautiful poem may be written.

The Chinese and Japanese have scores of ways to deal with tofu. But Amelia Leslie reaches further afield, and prepares tofu in an Indonesian fashion, with a sauce based on peanut butter. If you like spicy-hot food, you could make the dish even more Indonesian with hot chilies or a hot sauce.

* - ends trimmed, thinly sliced.

1. In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed, and onions.

2. Spoon about 1/4 of the peanut butter mixture into an 8" square pan. Cut tofu into 4 equal slices. Lay slices side by side in pan (trim slices to fit, if needed, tucking scraps into corners). Spoon remaining sauce over tofu. If made ahead, cover and chill up to 4 hours.

3. Bake, uncovered, in a 375'F. oven until tofu is hot in center, about 25 minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu and rice. Offer chutney to add to taste.

Source:
Bobbie Hinman and Millie Snyder

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