Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Peanut butter

  2. 1/4 cup 59ml Soy sauce

  3. 1/4 cup 59ml Water

  4. 1/2 teaspoon 2 1/2ml Oriental sesame oil

  5. 1/2 teaspoon 2 1/2ml Ground ginger

  6. 1 teaspoon 5ml Rice vinegar

  7. 1 tablespoon 15ml Firmly packed brown sugar

  8. 2 Garlic cloves - minced/pressed

  9. 1 tablespoon 15ml Sesame seed

  10. 3 Green onions*

  11. 1 lb 454g / 16oz Regular tofu - drained

  12. Hot cooked rice

  13. Major grey chutney

Instructions Jump to Ingredients ↑

  1. The cynical may sneer at tofu as a meat substitute, but to vegetarians it is a chief source of protein. Scoffing meat eaters, who are often put off by tofu's amorphous texture and lack of prnounced flavor, aroma, or color, will appreciate it more if they think of it as a blank sheet of paper on which a beautiful poem may be written.

  2. The Chinese and Japanese have scores of ways to deal with tofu. But Amelia Leslie reaches further afield, and prepares tofu in an Indonesian fashion, with a sauce based on peanut butter. If you like spicy-hot food, you could make the dish even more Indonesian with hot chilies or a hot sauce.

  3. * - ends trimmed, thinly sliced.

  4. 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.

  5. Spoon about 1/4 of the peanut butter mixture into an 8" square pan. Cut tofu into 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.

  6. 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.


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