How To make Tofu Indonesian Style
1/4 c Smooth peanut butter
1/4 c Soy sauce
1/4 c -Water
1/2 ts Oriental sesame oil
1/2 ts Ground ginger
1 ts Rice vinegar
1 tb Brown sugar, firmly packed
2 Garlic cloves
- minced or pressed 1 tb Sesame seed
3 Green onions
-ends trimmed, thinly sliced 1 lb Regular tofu; drained
Hot cooked rice Major Grey chutney 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 1/4 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 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. Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g carbo.; 1,115 mg sodium; 0 mg chol.
Source: Amelia Lane - Bend, Oregon : Sunset magazine - April, 1992
How To make Tofu Indonesian Style's Videos
Best Tofu Ever! - Soul Food alert! - Easy Indonesian Dinner Recipe
Easy Indonesian Dinner Recipe - with the Best Tofu Ever! - Soul Food!
In this video, I'm going to show you my super easy and super delicious recipe for my Black Tofu & stir fried green beans with purple rice. Recipes I came up with on a lazy day with Indo food cravings haha. It's sooo good! trust me, this is going to satisfy cravings, real soul food!
It will take only less than 30 minutes to make this yummy Indonesian dinner! And as a bonus there is just minimal chopping work involved! This recipe will make enough for 2-3 portions, depending on your hunger level haha. :)
Ingredients for my Black Tofu:
- 2 blocks or 400 grams of (extra) firm tofu or tempeh
- 1/2 cup (creamy) coconut milk (optional)
- 1 small red onion
- 2 cloves of garlic
- 1 piece of sand ginger (kencur) or 1 stp powdered or substitute with regular ginger*
- 1 1/2 tbsp fresh/frozen chopped lemongrass
- 2 tsp (palm) sugar (optional, but really enhances the flavour profile here)
- 2 tbsp dark soy sauce (Ketjap asin)
- 2 1/2 tbsp sweet soy sauce (Ketjap manis)
- 1/2 tbsp (rice) vinegar
- 1/3 tsp cinnamon (ceylon)
- 1/2 tsp black pepper
- 1 tsp coriander seeds
- Water
Ingredients for the stirfried green beans:
- 500g fresh/frozen green beans
- 3 tomatoes
- 1 small red onion
- 1-2 cloves of garlic
- a little bit of oil (optional if you use a non-stick frying pan/wok)
- 1 1/2 tbsp tomato ketchup
- 1 1/2 tbsp dark soy sauce (Ketjap asin)
- 1 1/2 tbsp sweet soy sauce (Ketjap manis)
- 1/3 tsp cinnamon (ceylon)
- 1/2 tsp black pepper
- 1 tsp sand ginger powder or regular ginger*
- 1 tsp coriander seeds
- Water
For the rice I used about 3/4 brown rice with 1/4 black rice.
*Regular ginger and sand ginger are different in taste which will be clearly noticeable at the and, but both will be delicious. Sand ginger is my favourite here though
I served my Indo dinner with some delicious home made spicy mango sambal. Let me know in the comments below if you would like to see my recipe on the mango sambal or other sambals or my raw vegan fermented siracha.
As always, feel free to get creative and adjust the recipe to your preferences.
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What to Eat in Indonesia: The Best Tofu in Bandung
Not already a fan of tofu? This spot in Bandung, Indonesia could change your mind!
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Easy Sambal Goreng | Spicy Singapore Tofu Tempeh Vegetable Stirfry
Sambal Goreng, literally translated as Fried Chilli Paste, is a popular Malay dish consisting of stir-fried tofu, tempe and long beans in a fragrant, spicy sauce.
It’s a staple Malay dish, and one of my all-time favourite. My Mom makes the best one, but she also toils in the kitchen. I'm lazier, so I experimented with the recipe that is Mom-approved.
If you want to be even more authentic and replicate my Mom's recipe, add
tamarind, belachan, a splash of coconut cream and beef chunks in the mix. You also have to deep fry every. Single. Component. Instead of just the tofu and tempe for this recipe.
00:25 - Blending the base paste
01:04 - Prepping tempeh and tofu
02:02 - Frying the tempeh and tofu
03:09 - Cooking sambal goreng
How to Prep Lemongrass inner core:
Homemade dried chilli paste:
--
Ingredients:
- 80g Tempeh
- 150g or 1 block of Firm Tofu
- 70g Green Beans/Long Beans/French Beans
- 8-9 Shrimps
- 2 tbsps Dried Chilli Paste
- 3-4 Kaffir Lime Leaves, torn (optional)
- 1 Red Chilli, sliced
- 1 tsp Salt, or to taste
- 1 tsp Sugar, or to taste
Blended Base Paste:
- 4-5 Shallots or 1 medium Onion
- 2-3 cloves of Garlic
- 1/2 inch Ginger
- 1/2 inch Galangal
- 1 Lemongrass, inner white core
- 1/4 cup Water for easier blending
More info:
--
How to make Indonesian Tofu mix
1/2 tsp. black pepper
2 tbsp. black soy
1 tbsp. tomato paste
1/2 tsp. salt
2 cup yardlong bean
2 cup potato
2 cup tofu
1 tomato
1 tbsp.selery
1 tbsp. paprika
1 tsp. pepper
1 tsp. coriander powder
1 tsp. laos powder
1 tsp. kentjur powder
1 tsp. ginger powder
Indonesian fried Tofu with Sauce and Sesame Seeds - Vegan Recipe
An easy Indonesian Recipe for fried tofu with delicious sauce and sesame seeds. Tahu Goreng. Easy to make Indonesian food.
Authentic Indonesian Vegan Recipes.
Ingredients:
- 2oog Tofu
- 2-3 Scallions
- 1 tsp Ginger chopped
- 4-5 Cloves Garlic
- 1-2 tbsp roasted Sesame
- 1/2 tsp Starch (+1 tbsp Water)
- Oil
For the Sauce:
- 1/4 tsp Pepper
- 1 tsp sweet Soy Sauce
- 1 tbsp Soy Sauce (light)
- 1 tbsp veg. Oyster Sauce
- 1/4 tsp Ajinomoto
- 50 ml Water