Spicy Indonesian-Inspired Peanut Tofu

Drain and press tofu for one hour. I highly recommend investing in a tofu press if you cook with tofu even somewhat frequently. Alternatively, you can place the tofu between two plates or pans and place a few heavy items on top. There are many tutorials for this online if you simply search “how to press tofu” on Google.

While the tofu is pressing, prepare the marinade by combining the marinade ingredients in a small bowl. Whisk or mix with a fork until smooth and well incorporated. Set aside.

Combine sauce ingredients in a blender, remembering to add one tablespoon of the prepared marinade into the sauce mixture. Blend until smooth and set aside.

Drain water from tofu press, and pat tofu block dry with a clean kitchen towel or paper napkin. Cut pressed tofu into bite sized pieces. Place tofu in a large bowl, pour over prepared marinade, and stir gently so that each piece of tofu is evenly coated. Take caution not to break up the tofu while stirring, although it is alright if this does happen. Leave tofu in bowl on counter for about 30 min to marinate. Preheat oven to 400F while tofu is marinating.

Place tofu pieces on a parchment lined baking tray in an even layer so that the individual pieces do not touch one another. Transfer tray to oven and bake for 15 minutes. Remove tray from oven, flip over tofu pieces, and return to oven for 15-20 minutes further or until lightly browned.

While tofu is in oven for second bake, transfer blended sauce to a saucepan and simmer on medium heat until thickened to desired consistency. Stir frequently.

Transfer baked tofu to a large bowl and toss together with desired amount of sauce. There will likely remain an extra amount of sauce which can be used for serving.

Serve as desired with rice, vegetables, and reserved peanut sauce. Garnish with crushed peanuts, chili flakes, lime, and fresh herbs.