200°C · 15-30 minAllergens
Gluten
Sesamzaad
Sulfiet
SojaIndonesian Bami
I marinate this tofu satay overnight with fresh lemongrass, ginger, and chili, then roast it the next day at a high temperature. Served with spicy satay sauce and bami ketjap packed with crunchy vegetables. This dish is 100% plant-based (vegan).
Indonesian Bami
Tofu, carrot, pointed cabbage, courgette, spinach, white onion, green beans, cucumber, spring onion, garlic, red chili, lime juice, fresh lemongrass (sereh), ginger, lime leaf, cumin seeds, turmeric, peanut butter, sesame oil, whole wheat spaghetti, gluten-free ketjap manis, gluten-free soy sauce, sambal badjak, Thai red curry paste, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: gluten, pinda, sesamzaad, soja, sulfiet.
Microwave
Remove the tofu with baking paper from the dish. Heat the bami loosely covered for 3-4 min (1 person) to 5-8 min (2 or more persons). Heat the tofu on the baking paper and the satay sauce with a loosely placed lid for 30 seconds to 1 minute.
Oven — 200°C, 15-30 minMarleen's choice
Remove the tofu with baking paper from the dish. Heat the bami covered with an oven-safe plate or aluminium foil for 15-20 min (1 person) to 25-30 min (2 or more persons). Heat the tofu on the baking paper for 1 min and the satay sauce in a saucepan until warm. Disposable containers cannot go in the oven, transfer to an oven dish.