“Delightful Vegan Indonesian Lunch: Aromatic Tofu Satay with Peanut Sauce & Coconut Rice”

Allergens

Soy (Peanut Sauce)

Ingredients

• Tofu Satay: 1 block extra
• firm tofu, pressed, sliced into 16 rectangles
• Peanut Sauce: 1 cup roasted peanuts, 2 tbsp soy sauce, 2 tbsp sesame oil, 3 tbsp lime juice, 2 tsp chili flakes, 2 cloves garlic, 1 in piece ginger, 1/4 cup water
• Coconut Rice: 2 cups jasmine rice, 4 cups water, 1 can coconut milk (13.5 oz), 2 tbsp vegetable oil, 1 tsp salt
• Garnish: green onions, cilantro, lime wedges

Instructions

1. Prepare Tofu Satay: Slice tofu into 16 rectangles and marinate in peanut sauce for at least 30 minutes (preferably overnight). Prepare Coconut Rice: Rinse jasmine rice, then cook with water, coconut milk, vegetable oil, and salt according to package instructions. Set aside. Cook Tofu Satay: Grill or pan fry marinated tofu until golden brown on both sides. Plate: Serve tofu satay on a bed of coconut rice, garnishing with thinly sliced green onions and cilantro leaves, accompanied by lime wedges.

Chef’s Insight

To elevate the dish, consider using black or sticky rice for added texture and flavor.

Notes

Adjust spiciness according to preference by adding more or less chili flakes.