Simple Tofu With Peanut Butter Vietnamese Recipes

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

Steps:

• Press as much moisture out of the block of tofu as you can.
• Mix all other ingredients in a shallow baking dish.
• If your marinade ingredients are not blending well together, try warming them just a little in the microwave. This will soften the peanut butter a bit and they should all blend well together.
• Cut tofu into approx 1/4 inch (1 cm) slices.
• Lay the tofu slices into the marinade and carefully turn to coat all pieces evenly.
• Place into fridge to marinade for at least 1 hour.
• bake at 180C (350F) for 25-30 minutes.

Steps:

• Place slice tofu, soy sauce and peanut butter in a small sauce pan.
• Add enough water to cover the tofu nearly fully.
• Let simmer over low heat until the sauce thickens.
• Serve hot with steamed rice.