200°C · 15-30 minAllergens
Sulfiet
SojaTahoe ketjap Bali
This dish from the Balinese cuisine requires a lot of preparation, but simply put, it is tofu in a spicy ketjap sauce. I make a boemboe from fresh ginger, red chilli, galangal, tomato, and garlic. Then I add ketjap and vegetable stock, and together with fresh lemongrass, bay leaf, and lime leaf, I finish the sauce. The tahoe (tofu) is briefly fried and added at the end. Delicious with a generous portion of sambal green beans and fluffy whole grain rice. Selamat makan! 100% vegan (plant-based).
Tahoe (tofu), green beans, bean sprouts, red bell pepper, garlic, white onion, red chilli, fresh ginger, lime leaf and lemongrass, brown rice, basmati rice, cumin seeds, coconut milk, galangal, bay leaf, tomato puree, gluten-free ketjap manis, gula djawa (Javanese palm sugar), sambal badjak, organic vegetable stock, sunflower oil, pepper and salt.
Allergens: soja, sulfiet.
Microwave
Heat the sauce with tofu and the rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the sauce with tofu and the rice with vegetables covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven; transfer to an oven dish.
Average weight: 540 g
