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Tofu and Vegetables in Indonesian Peanut sauce

Tofu and Vegetables in Indonesian Peanut Sauce

This is what our family refers to as a great little “Buddha Bowl” Dinner for a chilly winter evening!

Ingredients – stir fry

400g extra firm tofu, cut into 2-3 cm squares

1 medium onion, sliced

2 cups broccoli flowerets

2 cups caulifowerets

1 large red capsicum

rice bran and sesame oil mix for frying

Ingredients – Indonesian Peanut sauce

1 red chilli, pounded and finely chopped

2-3 cloves fresh garlic

⅓ cup natural “nothing else added” peanut butter

200mL 100% coconut cream

1 tsp brown sugar

lemon juice to taste

1-2 Tbsp Tamari

water for thinning


Frying tofu 1Heat rice bran oil in a wok or large frying pan and sauté onion with 1 clove of garlic. Add all of the remaining vegetables and fry quickly over a high heat, stirring constantly.

Now I like my tofu steamed, whereas my daughters only eat it fried – so I do half of each. Tofu SquaresI find it’s great to shallow fry the tofu in a combination of rice bran oil (good for high temperature frying) and sesame oil (for delicious flavour).


To prepare the sauce, fry 1-2 cloves of garlic in a little oil and mix together with the chilli. Add peanut butter, coconut cream and brown sugar and stir until blended. Remove from heat and add lemon juice, tamari and if necessary, more water to the desired sauce consistency.Indonesian Peanut Sauce

Divide tofu and vegetables into 4 bowls. Drizzle the peanut sauce over to cover the vegetables and serve with either steamed rice or, as in the photo above, quinoa.

Serves 2 big people and 2 little people.



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