Tofu Indonesian-Style
Submitted by Marilynn
Baked tofu slathered in a savory peanut sauce with soy sauce, sesame oil, ginger, and garlic. Indonesian-inspired and served over rice with chutney. Make ahead friendly.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minIf you’ve ever had satay and thought “I want that sauce on everything," this one’s for you.
Thick tofu slices get nestled into a pan and drenched in a smooth peanut butter sauce spiked with soy sauce, sesame oil, fresh garlic, ginger, and a touch of brown sugar.
The whole thing bakes until the tofu soaks up all that nutty, savory goodness.
Spoon it over hot rice, pass the chutney, and dig in. You can even prep the whole pan up to 4 hours ahead and just pop it in the oven when you’re ready.
Pro Tips
- Use firm tofu and drain it well so it absorbs more of that peanut sauce while baking.
- Whisk the sauce until completely smooth before pouring. Any lumps will stay lumpy.
- Major Grey’s chutney is the classic pairing here, but mango chutney works just as well.
- For extra heat, stir a pinch of red pepper flakes or sriracha into the peanut sauce.
Ingredients
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.
Comments
I have made this recipe for years. Saved a xerox from Sunset Magazine in my kitchen drawer. Great to find it here!