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Tofu and Vegetables in Indonesian Satay Sauce
Ingredients
- 300 grams Tofu, cut into cubes
- 1 units Zucchini, cut into cubes/strips
- 1 units Red bell pepper, cut into strips
- 2 units Red onions, cut into strips
- 2 cups Green beans
- 1 units Broccoli, divided into small florets
- 1 units Cauliflower, divided into small florets (optional)
- 1/2 cup Red cabbage strips
- 1 units Sweet potato, cut into cubes *optional, gets slightly mashed while mixing, suits those who like it sweet
- 1 teaspoon Fresh ginger, finely chopped
- 2-3 tablespoons Soy sauce
- 1-2 tablespoons Maple syrup (silan)/honey
- 1/2 teaspoon Black pepper
- 1 flat teaspoon Salt
- 1 flat teaspoon Turmeric
- 4 units Green onion, chopped
- 3 cups Natural peanut butter
Preparation
- Heat a little oil in a medium pan (with a lid) and fry the tofu cubes, stirring occasionally until golden on all sides.- Add 2-3 tablespoons soy sauce and a tablespoon of maple syrup (silan) over the tofu, stirring while it absorbs. Transfer to a bowl and set aside.
- In a large, deep pan, fry the onion, ginger and a little water with a little oil. Cover with a lid and stir occasionally until the onion becomes translucent.
- Meanwhile, cut all the vegetables into strips.
- When the onion is ready, add the vegetables according to their hardness: green beans, sweet potato (optional), bell pepper and zucchini, cauliflower and red cabbage, and broccoli last. Add salt and pepper and a little water, cover, and let the vegetables soften slightly, but not too much.
- Meanwhile, prepare the sauce separately in a cup/bowl: a cup of water, 3 tablespoons peanut butter, 1 flat teaspoon turmeric, 1 flat teaspoon salt and half a teaspoon black pepper. Mix well and add water as needed to create a liquid texture.
- Once the vegetables have softened enough, add the tofu and the sauce, mix, add the green onion and stir a little more, then turn off the heat.
*Can be served with basmati or brown rice.
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