Spicy Tofu with Sticky Rice

Pepesan tahoe means spicy tofu, and I prepare this dish according to an authentic Indonesian recipe. The marinade in which I steam the tofu is spicy, fresh, and sweet all at once. I serve it with fragrant sticky rice and a generous portion of sautéed vegetables, which I cook in a broth of coconut milk, fresh lemongrass, and galangal. Selamat makan!

Tofu, white onion, aubergine, courgette, red bell pepper, pointed cabbage, garlic, red chilli, fresh lemongrass (sereh), ginger, galangal root, lime leaf, sticky rice, gluten-free ketjap manis, sambal badjak, coconut milk, santen (coconut cream), palm sugar, white wine vinegar, sunflower oil.

Allergens: soja, sulfiet.

MicrowaveMarleen's choice

Heat the tofu, rice, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the tofu, rice, and vegetables covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy124,7 kcal

Protein4,42 g

Fat5,04 g

of which saturated2,74 g

Carbohydrates14,55 g

Dietary fibre1,3 g

Salt0,48 g

Average weight: 540 g

On the menu in 3 weeks

Wednesday 19 August

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