Ingredients
Ingredients (use vegan versions):
- 1/4 cup mango chutney
- 1/4 cup vegetable oil
- 1/4 cup ketjap manis
- 1/2 teaspoon curry powder
- extra firm tofu, (formerly pork), cut in 2.5cm (1") cubes-for four people
- 1/2 cup peanut butter (smooth or crunchy)
- 3 tablespoon lemon juice
- 1/4-1/2 teaspoon sambal oelek
- 2 cloves garlic, minced
- 1/3 cup rice syrup
Mix chutney, 2 Tbsp oil, 2 Tbsp ketjap and curry powder. Marinate tofu in this mixture for at least one hour.
Thread tofu onto skewers; place on a rack in a shallow baking pan. Bake at 160C (325F) for 15 minutes.
Combine peanut butter, lemon juice, 2 Tbsp ketjap, 2 Tbsp oil, sambal oelek, garlic and rice syrup in a medium saucepan. Heat to boiling and brush on all sides of tofu. Bake for 10 minutes more and serve on rice. Use remaining peanut sauce as a dip.
Serves: 4
Preparation time: 1 1/2 hours, including marinating time