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Tofu Indonesian-Style















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


¼ cup peanut butter
¼ cup soy sauce, tamari
¼ cup water
½ teaspoon sesame oil
½ teaspoon ginger
1 teaspoon rice vinegar
1 tablespoon brown sugar
firmly packed
2 each garlic cloves
minced or pressed
1 tablespoon sesame seeds
3 each scallions, spring or green onions
ends trimmed, thinly sliced
1 pound tofu
regular, drained
1 x rice
hot, cooked
1 x chutney
major grey


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.

Spoon about ¼ of the peanut butter mixture into an 8-inch- square pan.

Cut tofu ito 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.

Bake, uncovered, in a 375℉ (190℃) 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.


* not incl. in nutrient facts

Add review





I have made this recipe for years. Saved a xerox from Sunset Magazine in my kitchen drawer. Great to find it here!

over 11 years ago

Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 47238% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 995mg 41%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 20%
Sugars g
Protein 54g
Vitamin A 6% Vitamin C 6%
Calcium 84% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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