Allergens
Gluten
Sesamzaad
Sulfiet
SojaIndonesian Bami
I marinate this tofu satay overnight with fresh lemongrass, ginger, and chili, then roast it the next day at high temperature. Served with spicy satay sauce and bami ketjap packed with crunchy vegetables. This dish is 100% plant-based (vegan).
Indonesian Bami
tofu [soy], carrot, pointed cabbage, courgette, spinach, green beans, cucumber, spring onion, white onion, red chili, garlic, lime juice, fresh lemongrass (sereh), ginger, lime leaf, cumin seeds, turmeric, peanut butter, sesame oil [sesame seeds], whole grain spaghetti [gluten], gluten-free soy sauce, gluten-free ketjap manis [soy], sambal badjak [sulfites], 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 warm the satay sauce in a saucepan until hot. Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
