Indonesian-Inspired Peanut Tofu

This tofu dish is inspired by the Indonesian flavors of satay with peanut sauce. It is not intended to be a completely authentic recreation of the classic dish but rather my interpretation of it. My version draws from regions throughout Asia, borrowing lime leaves typical of Thai cuisine, five spice powder of Chinese cuisine, and turmeric adored by Indian cuisine. I find that these ingredients work together in harmony to bring a complex depth of flavor to tofu which can otherwise be perceived as boring. This dish does take a bit of time to prepare, but a lot of the time is waiting (i.e. marinating tofu, baking tofu) so it is pretty simple overall. I understand that some of the ingredients may not be easily accessible which is why I’ve offered substitutions at the end of the recipe. As pictured, the tofu is served with black rice and sugar snap peas simply sautéed in a touch of oil and soy sauce.

Ingredients

Makes about 2-4 servings

For tofu & marinade:

1 package (14oz) extra firm tofu

1 tablespoon coconut milk

1 tablespoon soy sauce

1 tablespoon sambal oelek (chili paste)

1 teaspoon agave syrup (*1)

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon five spice powder (*2)

1/8 teaspoon ground white pepper, optional

For peanut sauce:

1/2 cup coconut milk

1/2 cup water

1/4 cup peanut butter

1 1/2 tablespoon sambal oelek, to taste

1 1/2 tablespoon agave syrup (*1), to taste

1 tablespoon marinade from above

1 tablespoon vegetarian mushroom oyster sauce (*3)

1/2 tablespoon minced ginger

2 teaspoons soy sauce

1 teaspoon rice vinegar (*4)

1 teaspoon lime juice (*4)

4 lime leaves (*5)

For serving:

Cooked rice

Stir fried or sautéed vegetables such as sugar snap peas, green beans, cauliflower, broccoli, etc.

Crushed peanuts, optional

Chili flakes, optional

Lime wedges, optional

Fresh herbs, roughly chopped, such as cilantro, basil, or mint, optional

*see ingredient notes at the end of the recipe for further details

Method

1. Drain and press tofu for one hour. I highly recommend investing in a tofu press (*6) if you cook with tofu even somewhat frequently. Alternatively, you can place the tofu between two plates or pans and place a few heavy items on top. There are many tutorials for this online if you simply search “how to press tofu” on Google.

2. While the tofu is pressing, prepare the marinade by combining the marinade ingredients in a small bowl. Whisk or mix with a fork until smooth and well incorporated. Set aside.

3. Combine sauce ingredients in a blender, remembering to add one tablespoon of the prepared marinade into the sauce mixture. Blend until smooth and set aside.

4. Drain water from tofu press, and pat tofu block dry with a clean kitchen towel or paper napkin. Cut pressed tofu into bite sized pieces. Place tofu in a large bowl, pour over prepared marinade, and stir gently so that each piece of tofu is evenly coated. Take caution not to break up the tofu while stirring, although it is alright if this does happen. Leave tofu in bowl on counter for about 30 minutes to marinate. Preheat oven to 400F while tofu is marinating.

5. Place tofu pieces on a parchment lined baking tray in an even layer so that the individual pieces do not touch one another. Transfer tray to oven and bake for 15 minutes. Remove tray from oven, flip over tofu pieces, and return to oven for 15-20 minutes further or until lightly browned.

6. While tofu is in oven for second bake, transfer blended sauce to a saucepan and simmer on medium heat until thickened to desired consistency. Stir frequently.

7. Transfer baked tofu to a large bowl and toss together with desired amount of sauce. There will likely remain an extra amount of sauce which can be used for serving.

8. Serve as desired with rice, vegetables, and reserved peanut sauce. Garnish with crushed peanuts, chili flakes, lime, and fresh herbs.

Ingredient notes

1. Pretty much any desired sweetener can be substituted for agave syrup here such as maple syrup, raw sugar, or even a date (for sauce).

2. Garam masala is a reasonable substitute if five spice powder is not available. If neither are easily accessible, then feel free to omit.

3. Vegetarian mushroom oyster sauce can be found at Asian supermarkets. Vegetarian stir fry sauce is a reasonable substitute. If needed, substitute with a little more soy sauce and sweetener.

4. I use two sources of acidity here to develop depth of flavor, but either lime juice or rice vinegar can be used. Just use 2 teaspoons total and adjust to taste.

5. Lime leaves can be found at Asian supermarkets, but they still can be difficult to find. They offer a wonderful aroma and flavor to this dish, and unfortunately there is not really any substitute in my opinion. If you cannot find them, it is completely fine to simply leave them out.

6. I use this tofu press which has worked well for me.