Roasted Tofu & Vegetables with Peanut Sauce

Name: Roasted Tofu & Vegetables with Peanut Sauce
Total time: 50 min
Yield: 2 servings
Ingredients: 300 g Firm tofu; 350 g Potatoes; 150 g Green beans; 100 g Carrot; 150 g Cucumber; 75 g Roasted peanuts; 1 clove Garlic; 0.5 whole Lime; 1 tbsp Sweet soy sauce (kecap manis); 1 tsp Soy sauce; 0.25 tsp Red chili flakes; 1 tbsp Neutral cooking oil; 130 ml Water

Golden tofu, tender potatoes and colourful vegetables meet a warm peanut-lime sauce, with cucumber for crunch.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Firm tofu300 g
Potatoes350 g
Green beans150 g
Carrot100 g
Cucumber150 g
Roasted peanuts75 g
Garlic1 clove
Lime0.5 whole
Sweet soy sauce (kecap manis)1 tbsp
Soy sauce1 tsp
Red chili flakes0.25 tsp
Neutral cooking oil1 tbsp
Water130 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Peanuts and soy; soy sauces usually contain wheat. Check peanut seasonings for other allergens.

Method

Roast the tofu

Heat the oven to 220°C / 425°F. Drain the tofu, wrap in a clean towel and press gently under a plate for 10 minutes. Cut into 2 cm cubes, toss with the oil and spread on a lined tray. Roast for 25–30 minutes, turning once, until golden at the corners.

Cook the vegetables

Meanwhile, wash the produce. Cut the potatoes into 2 cm chunks, peel and slice the carrot, and trim and cut the beans into 4 cm lengths. Put the potatoes in a saucepan, cover with tap water, bring to a boil and simmer for 10–14 minutes until tender. Add the carrots for the final 5 minutes and beans for the final 4 minutes. Drain well.

Blend the peanut sauce

Chop 15 g of the peanuts and reserve for serving. Blend the remaining 60 g peanuts with garlic, chili flakes, both soy sauces and 100 ml measured water until almost smooth. Transfer to a small saucepan and simmer over low heat for 3–4 minutes, stirring. Stir in the lime juice and enough of the remaining 30 ml water to make a thick pourable sauce.

Arrange and serve

Slice the cucumber into half-moons. Divide the tofu, potatoes, cooked vegetables and cucumber between two plates. Spoon the warm sauce over the tofu and some of the vegetables, leaving their textures visible. Sprinkle with the reserved chopped peanuts and serve immediately.

Use plain firm tofu, not silken tofu. This sauce contains no shrimp paste; check the soy sauces and seasoned peanuts if maintaining a vegetarian diet.

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