Tofu Indonesian-Style
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
peanut butter
smooth |
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
ginger
ground |
|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
peanut butter
smooth |
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
water
|
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
ginger
ground |
|
| 5 | ml |
rice vinegar
|
|
| 15 | ml |
brown sugar
firmly packed |
|
| 2 | each |
garlic cloves
minced or pressed |
|
| 15 | ml |
sesame seeds
|
|
| 3 | each |
scallions, spring or green onions
ends trimmed, thinly sliced |
|
| 453.6 | g |
tofu
regular, drained |
|
| 1 | x |
rice
hot, cooked |
*
|
| 1 | x |
chutney
major grey |
* |
Directions
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.
