Indonesian Tofu With Peanut Sauce

Indonesian Tofu With Peanut Sauce

Indonesian Tofu With Peanut Sauce

Indonesian Tofu With Peanut Sauce – In Indonesia they have a special “thing” for tofu and there are many versions of tahu goreng. “Goreng” simply means “fried”, and fried tofu can be dipped in many different ways. This sweet-spicy peanut-based preparation is particularly delicious; by using peanut butter and a food processor (in Indonesia you traditionally start by deep-frying the peanuts and then pounding them all together in a mortar), this dish is incredibly quick to make.

Oven temperatures are too conventional; if you use a fan (convection), reduce the temperature by 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless noted) and the cups are lightly packed. | All vegetables are medium and peeled, unless otherwise noted. | All eggs are 55-60g unless otherwise stated.

Indonesian Tofu With Peanut Sauce

Indonesian Tofu With Peanut Sauce

To make the sauce, combine the sugar in a small saucepan with 125ml (½ cup) water and heat over medium-high heat until the sugar dissolves. Remove from heat.

Indonesian Tofu Satay Recipe

Meanwhile, mix tamarind pulp in a bowl of boiling water and leave for 10 minutes to soften. Press the mixture through a sieve, using your fingers to extract as much of the thick liquid as possible, and discard the solids. Combine paprika and garlic in a small food processor or mortar and pestle, then strain or pound with a pestle until a smooth paste forms.

Add the peanut butter, tamarind puree, palm sugar, kecap manis and lime juice and stir until a thick sauce forms, adding water as needed to make a spoonable thick sauce. Transfer to a small saucepan and bring to the boil, stirring often and cooking on low heat for 4-5 minutes to develop the flavours, adding a little more water if it gets too thick.

Toss the bean sprouts and cucumbers in a bowl, then divide between plates or a large platter. Heat enough oil for deep-frying in a wok or large frying pan to 175C. Meanwhile, cut the tofu into pieces of approx. 5 cm x 2.5 cm and toss in the flour to coat, shaking off excess flour. Fry the tofu, in batches, for 4-5 minutes or until golden and crispy.

Place on top of the vegetables, then pour over the sauce and sprinkle over the crushed peanuts and serve. Now that we’re all inside as much as possible, I’m trying to inspire you with some really delicious food that’s super easy to make. Like this recipe for tofu peanut sauce. Add some cucumber salad and white rice and you have a complete meal.

Tofu Peanut Sauce

We try to make dinner a little fun. It doesn’t have to be expensive or complicated. But I like to try lots of new recipes.

I fry the tofu in a thin layer of oil. Beb doesn’t write it in her recipe, but I like crispy tofu the best. I fry my tofu in a thin layer of oil for at least 20 minutes on low heat.

The peanut sauce in these recipes creates an extremely delicious umami flavor, especially when combined with sambal. This peanut tofu dip is also vegan.

Indonesian Tofu With Peanut Sauce

You always have to add a lot of flavor to tofu. Peanut butter and very sweet soy sauce (kecap manis ABC) define the flavor. This recipe calls for sambal ulek, but of course you can also use sambal trassi (fermented shrimp paste), but then the dish is no longer vegan.

Indonesian Tofu Satays Recipe

I start with the onion. I fry them in a few tablespoons of oil. Onions are an addition that is added to the dish just before serving. I also start with tofu; I fry them until golden brown in a thin layer of oil.

Next, grind the garlic, sambal, Javanese sugar and peanut butter together into a paste. Instead of Javanese sugar, you can use brown or regular white sugar.

My bumbu with peanut sauce contains peanut chunks (peanut butter with chunks). That’s why my bumbu is a little dry, but that’s okay. The oil from the walnuts comes out when the bumbu is heated.

Now I fry the bumba in a pan with a little oil. Be careful not to burn your bumbu. I cook on low to medium heat. When the bumba softens after 3 minutes, soy sauce can be added.

Gado Gado Tofu And Veggies W/ Indonesian Peanut Sauce, Jasmine Rice (for 2)

I don’t let the soy sauce boil much; it can easily burn. That’s why I add crispy tofu almost immediately. I try to mix everything well and turn off the gas when it’s done.

Now I squeeze lemon over this sticky tofu mixture and serve it with onions and (coarsely) chopped celery on top. I love the fact that this vegan dish is full of strong flavors. I love the combination of the crunchy tofu with the umami flavor of the peanut sauce. Crispy baked tofu and spicy peanut sauce is a pretty random combination. The tofu out of the package doesn’t have much flavor, but it’s ideal for soaking up flavors like the rich and spicy sauce in this recipe. I use Sambal Oelek, a famous Indonesian spicy sauce that is so popular in Southeast Asia and the Netherlands. This dish rewards you with incredible flavors and instant satisfaction.

Serve with jasmine rice. Chinese egg noodles mixed with a little sesame oil wouldn’t be out of place either.

Indonesian Tofu With Peanut Sauce

Sambal Oelek is an Indonesian chili paste consisting of crushed raw red chilies, red and green peppers, garlic, ginger, lemongrass, vinegar and a pinch of sugar and salt. A tasty spice and ingredient in prepared food. It tastes like cooking with fresh chili – only better.

Tahu Goreng Medan

Sambal Oelek is available in the Asian food section of supermarkets or Asian grocery stores. A tablespoon is about the size of a chopped small jalapeño. Of course, Sambal Oelek lovers prepare their own.

Begin by removing excess moisture from the tofu. You need 2 cutting boards, paper towels and weights. Line the 1st cutting board with paper towels. Place a block of tofu on top of it. Cover it with paper towels. Place another cutting board on top. Weigh it down with cans of tomatoes or a pot filled with water. Leave to drain for 15 minutes, changing paper towels in between.

When the tofu’s draining time is up, cut the tofu blocks into 2.5cm cubes. Place the cubes in a bowl with 2 tablespoons of vegetable oil, salt and pepper. Stir it gently and make sure the tofu is well covered with oil. Cover the baking tray with baking paper. Spread the tofu cubes slightly apart and in one layer on the baking paper. Bake it for about 20 minutes or until the tofu starts to darken around the edges.

While the tofu is baking, prepare the peanut butter sauce. In a bowl, add peanut butter, rice vinegar, light soy sauce, sesame oil, lime juice, sugar, sambal oelek, garlic, ginger and enough tablespoons of water to thin to your liking. Mix to a smooth mixture and add spices if necessary. Set aside until ready to use.

Easy Peanut Sauce Indonesian Inspired

Remove the tofu from the oven and keep warm. Add the remaining 1 tablespoon of oil to the wok. Add spring onion, pepper and red onion. Cook for 1-2 minutes. Add the tofu and gently stir everything to heat through.

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Indonesian Tofu With Peanut Sauce

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