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Indonesian Tofu
Based on a recipe by Ellie Beck, Greater Boston Interfaith Organization Cookbook
Popular main or side dish, easy to prepare.
¼ C peanut butter, smooth or chunky
¼ C soy sauce
¼ C water
½ t sesame oil
½ t ground ginger
5 ml1 t rice vinegar
15 ml1 T brown sugar
2 cloves garlic, miced
15 ml1 T sesame seeds
3 green onions, thinly sliced
½ lb tofu, drained and cut into ¾ inch thick slices
1. Combine peanut butter, soy sauce, water, sesame oil, ginger, vinegar, and brown sugar in a bowl. Stir until smooth. Stir in garlic, sesame seeds, and onion slices.
2. Spoon ¼ of the sauce into baking dish. Arrange tofu slices in a single layer in the dish. Pour remaining sauce over the tofu.
3. Bake at 375 until heated through, about 20 minutes. Serve with rice.
Tips: Recipe may be doubled. We used Lite Tofu that had been previously frozen, which was delicious.
Options: Bake for 10 minutes, top with thinly sliced red pepper, then return to oven for 10 minutes.
We enjoyed this with sweet potato fries rather than rice.