Tofu in Ketjap & Peanut Sauce
3 tablespoons sunflower oil
1 onion, diced
2 red chili peppers (lomboks), diced
2 cloves garlic, minced
1 teaspoon galanga powder (laos)
1 teaspoon ginger powder(djahe)
1 bayleaf
1 (12-ounce) package tofu, diced into 1/2-inch squares
3 tablespoons ketjap (sweet soy sauce)
2 tablespoons peanut butter
2 tablespoons fried onions
1. Heat oil in a wok or other round bottom pan.
2. Add onion, chili peppers, garlic, galanga, ginger, and bayleaf. Stirfry for about 3 minutes.
3. Add tofu and stirfry another 5 minutes.
4. Add ketjap and peanut butter, and mix well. Cook for 5 minutes stirring now and then. You can let it simmer some more time if needed or prepare it, let it cool, and reheat it before serving. Put fried onions on top when serving.
Source of recipe: It came from a cookbook, but has been altered over the years.
SO HOW'D IT GO?
More peanut butter-y than I expected. It seemed like maybe a lot of ginger/galangal for the amount of tofu, but I think the peanut butter and ketjap really mellowed it out; it's pretty mild. Good stuff.