Spicy Indonesian-Inspired Peanut Tofu

by admin

Spicy Indonesian-Inspired Peanut Tofu by @plantbasedartist 🧡

INGREDIENTS

Makes about 2-4 servings

FOR TOFU & MARINADE:

1 package (14oz) extra firm tofu
1 tbsp coconut milk
1 tbsp soy sauce
1 tbsp sambal oelek (chili paste)
1 tsp agave syrup (*1)
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp five spice powder (*2)
1/8 tsp ground white pepper, optional

FOR PEANUT SAUCE:

1/2 cup coconut milk
1/2 cup water
1/4 cup peanut butter
1 1/2 tbsp sambal oelek, to taste
1 1/2 tbsp agave syrup (*1), to taste
1 tbsp marinade from above
1 tbsp vegetarian mushroom oyster sauce (*3)
1/2 tbsp minced ginger
2 tsp soy sauce
1 tsp rice vinegar (*4)
1 tsp lime juice (*4)
4 lime leaves (*5)

FOR SERVING:

Cooked rice
Stir fried or sautéed vegetables such as sugar snap peas, green beans, cauliflower, broccoli, etc.
Crushed peanuts, optional
Chili flakes, optional
Lime wedges, optional

Fresh herbs, roughly chopped, such as cilantro, basil, or mint, optional

Instructions:

1. Drain and press tofu for one hour. I highly recommend investing in a tofu press (*6) if you cook with tofu even somewhat frequently. Alternatively, you can place the tofu between two plates or pans and place a few heavy items on top. There are many tutorials for this online if you simply search “how to press tofu” on Google.
While the tofu is pressing, prepare the marinade by combining the marinade ingredients in a small bowl. Whisk or mix with a fork until smooth and well incorporated. Set aside.

2. Combine sauce ingredients in a blender, remembering to add one tablespoon of the prepared marinade into the sauce mixture. Blend until smooth and set aside.
Drain water from tofu press, and pat tofu block dry with a clean kitchen towel or paper napkin. Cut pressed tofu into bite sized pieces. Place tofu in a large bowl, pour over prepared marinade, and stir gently so that each piece of tofu is evenly coated. Take caution not to break up the tofu while stirring, although it is alright if this does happen. Leave tofu in bowl on counter for about 30 min to marinate. Preheat oven to 400F while tofu is marinating.

3. Place tofu pieces on a parchment lined baking tray in an even layer so that the individual pieces do not touch one another. Transfer tray to oven and bake for 15 minutes. Remove tray from oven, flip over tofu pieces, and return to oven for 15-20 minutes further or until lightly browned.

4. While tofu is in oven for second bake, transfer blended sauce to a saucepan and simmer on medium heat until thickened to desired consistency. Stir frequently.
Transfer baked tofu to a large bowl and toss together with desired amount of sauce. There will likely remain an extra amount of sauce which can be used for serving.

5.Serve as desired with rice, vegetables, and reserved peanut sauce. Garnish with crushed peanuts, chili flakes, lime, and fresh herbs.

Spicy Indonesian Inspired Peanut Tofu

Spicy Indonesian-Inspired Peanut Tofu

Spicy Indonesian-Inspired Peanut Tofu by @plantbasedartist 🧡 INGREDIENTS Makes about 2-4 servings FOR TOFU & MARINADE: 1 package (14oz) extra firm tofu1 tbsp coconut… Recipes Spicy Indonesian-Inspired Peanut Tofu European Print This
Serves: 2-4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • FOR TOFU & MARINADE:
  • 1 package (14oz) extra firm tofu
  • 1 tbsp coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp sambal oelek (chili paste)
  • 1 tsp agave syrup (*1)
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp five spice powder (*2)
  • 1/8 tsp ground white pepper, optional
  • FOR PEANUT SAUCE:
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 1/4 cup peanut butter
  • 1 1/2 tbsp sambal oelek, to taste
  • 1 1/2 tbsp agave syrup (*1), to taste
  • 1 tbsp marinade from above
  • 1 tbsp vegetarian mushroom oyster sauce (*3)
  • 1/2 tbsp minced ginger
  • 2 tsp soy sauce
  • 1 tsp rice vinegar (*4)
  • 1 tsp lime juice (*4)
  • 4 lime leaves (*5)
  • FOR SERVING:
  • Cooked rice
  • Stir fried or sautéed vegetables such as sugar snap peas, green beans, cauliflower, broccoli, etc.
  • Crushed peanuts, optional
  • Chili flakes, optional
  • Lime wedges, optional
  • Fresh herbs, roughly chopped, such as cilantro, basil, or mint, optional

Instructions

1. Drain and press tofu for one hour. I highly recommend investing in a tofu press (*6) if you cook with tofu even somewhat frequently. Alternatively, you can place the tofu between two plates or pans and place a few heavy items on top. There are many tutorials for this online if you simply search “how to press tofu” on Google.
While the tofu is pressing, prepare the marinade by combining the marinade ingredients in a small bowl. Whisk or mix with a fork until smooth and well incorporated. Set aside.
2. Combine sauce ingredients in a blender, remembering to add one tablespoon of the prepared marinade into the sauce mixture. Blend until smooth and set aside.
Drain water from tofu press, and pat tofu block dry with a clean kitchen towel or paper napkin. Cut pressed tofu into bite sized pieces. Place tofu in a large bowl, pour over prepared marinade, and stir gently so that each piece of tofu is evenly coated. Take caution not to break up the tofu while stirring, although it is alright if this does happen. Leave tofu in bowl on counter for about 30 min to marinate. Preheat oven to 400F while tofu is marinating.
3. Place tofu pieces on a parchment lined baking tray in an even layer so that the individual pieces do not touch one another. Transfer tray to oven and bake for 15 minutes. Remove tray from oven, flip over tofu pieces, and return to oven for 15-20 minutes further or until lightly browned.
4. While tofu is in oven for second bake, transfer blended sauce to a saucepan and simmer on medium heat until thickened to desired consistency. Stir frequently.
Transfer baked tofu to a large bowl and toss together with desired amount of sauce. There will likely remain an extra amount of sauce which can be used for serving.
5.Serve as desired with rice, vegetables, and reserved peanut sauce. Garnish with crushed peanuts, chili flakes, lime, and fresh herbs.

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