Hey friends! I’ve got two little gifts for you today. One is this luscious and versatile Indonesian Coconut-Peanut Sauce that you can use for stir-fries, satays, marinades, noodles, and much more. The other is a giveaway for a simple but effective little “appliance” that’ll help elevate your tofu cookery to a whole new level.
First, the sauce. This recipe came about during one of my frequent “let’s throw things in a blender and see what happens” experiments, and it turned out shockingly good! I’ve already enjoyed it on tofu, tempeh, brown rice, and steamed veggies, and I plan on using it to coat some noodles soon (sort of like my Almond Butter Sesame Noodles!). It takes mere moments to make, and can be prepared in advance and refrigerated for the better part of a week. Give it a try—it’s salty, creamy, peanutty, and addictive!
Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Oil-Free
Per serving: 97 calories, 7.8g fat (3g sat), 4.2g carbs, 1g fiber, 3.3g proteinIngredients
- ¾ cup filtered water
- ¾ cup canned coconut milk
- ½ cup creamy natural peanut butter
- 6 tablespoons tamari or soy sauce
- 2 tablespoons brown rice vinegar
- 1 tablespoon coconut palm sugar
- 1 tablespoon cornstarch
- 1 small clove garlic, peeled
- ¼ teaspoon ground turmeric
Instructions
- Combine all ingredients in a blender and blend until smooth. (Alternatively, you can omit or pre-mince the garlic and simply whisk all ingredients together in a large bowl.)
- Transfer the mixture to a small saucepan over medium heat and bring to a boil, whisking constantly.
- When bubbles appear, remove from the heat and stir for another 1 to 2 minutes as it begins to cool down and thicken.
- Use immediately, or let cool completely and refrigerate for later use.
Notes
Substitution Options:
Canned coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness
Peanut butter: try almond or cashew butter
Tamari/soy sauce: Bragg or coconut aminos
Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice
Coconut palm sugar: any granulated or liquid sweetener of your choice
Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either
The first thing I did with it was toss a few spoonfuls with some pre-pressed (more about that below) and -cubed tofu and lightly baked it for a bit.
Then I tossed the baked tofu with even MORE of the sauce (oh, mama)…
…and served it with steamed broccoli and brown rice for a well-rounded and fantastically flavorful meal!
Now, about that pressed tofu. You can always use the old method of wrapping a block of tofu in a clean towel, setting it on a tilted cutting board, and balancing a bunch of heavy crap on top of it, but I’ve gone to the trouble to do that exactly zero times in my life. I’ve reviewed a fancy tofu press before, but it has a bunch of parts that too often get separated in my messy cabinets, plus it’s expensive and a pain to clean. So recently, when I was introduced to the EZ Tofu Press, I was intrigued.
Looks so simple you could almost make it yourself, right? Well, you probably could if you wanted to, but that’s not a project I’d ever undertake, so I think it’s cool that someone’s making it easy and doing the manufacturing for you! The design of the EZ Tofu Press is super easy (naturally) to understand and work with: stick a block of tofu in the middle and tighten the screws on either side, keeping it over a plate or bowl or sink to catch the water that’ll get squeezed out.
You can come back every now and then to tighten the screws gradually, little by little, or you can be impatient and squash that sucker to death right away. I like that you have both options! After you’ve pressed your tofu, the EZ Tofu Press just requires a quick rinse or a spin in the dishwasher to get cleaned up for the next time. Your tofu, meanwhile, is ready to soak up a delicious marinade like the Indonesian Coconut-Peanut Sauce, or simply be cooked right away. If you’ve never pressed tofu before, you’ll be amazed at how much it transforms the texture from mushy and sorta soggy to chewy, dense, and satisfying.
All in all, the EZ Tofu Press is simpler, easier to store and clean, and cheaper than more complicated models. Win-win!
Speaking of winning, want to win one for yourself? Enter below! U.S. residents only, please (sorry, international friends!). Giveaway ends next Tuesday, 1/22.
the peanut sauce looks awesome! i have all of the ingredients to make it tonight
and, lately, i’ve been interested in experimenting more with tofu. this press would be perfect for me!
Pressing tofu is great and this gadget will make it sooo much easier. I’ve toppled over many a heavy can trying to get it to balance on a plate on top of tofu! The sauce looks delicious. Stir fry is my favorite way to have tofu and I can’t wait to try it with your new sauce!
I usually stack a bunch of cans on top of a plate to press the tofu…Usually it crashes. This seems much easier!
That sauce looks amazing!
That sauce looks great! I love to marinade and bake tofu, so I’ll definitely be adding this sauce to my repertoire.
Mmm…makes me hungry for Asian food!
I didn’t even know they made tofu presses- now I needs one.
That sauce looks SOOOOO good. Another dinner idea for the toddler and me.
Right now I am obsessed with different variations of curried tofu scrambles.
pan fry the tofu
I like to marinate it in garlic and chilli sauce and bake it
Oh my, that sauce looks AMAZING! It will be made RIGHT away. Also, I am dying to try the tofu press! I actually broke a glass last weekend when a giant can of tomatoes toppled over :-/
I didn’t even know they made tofu presses.
I personally prefer to bake tofu, but since I’m dorm style-microwave cooking only at the moment, I generally just break it up and throw it on top of rice with some confetti veggies. I flavor it with some toasted sesame oil, tamari, ginger, and a little bit of margarine. Occasionally I will add a splash of braggs to the mix too and top it off with some sesame seeds. Super good!
This gadget looks super useful! Tofu can be good when you freeze it before cooking because it becomes lighter and more airy, but I personally do not like mushy or soft tofu. >_<
YUUUSSSSS to the sauce! Don’t enter me in the give-away. You know my relationship to tofu, hahaha. Therefore I have no need for the press. My thyroid will MURDER me if I think about eating it again. (And the tofu hot pot at Po’s was SO good…*sniff, sniff*) Pinning!
I’ll have to try this! Looks good!
I was just looking at these the other day! Would love to win one since the purchase isn’t really in the budget right now.
I love to have tofu in stir frys with lots of fresh veggies!
The sauce looks delish but (more importantly to me) thanks or introducing this press. I saw a press before but it looked so complicated that I just normally do the “stack the cookbooks” thing instead.
I like to make ginger soy tofu over brown rice!
Wow, Amber!! Perfect timing. I’m fairly new to healthy eating and have been coming across some great tofu recipes lately I want to try. I’m looking to do a lot of making of things (like almond milk, cashew butter, etc.) instead of buying them to help offset the cost of eating healthy. This giveaway would be something that I’d keep right next to my Vitamix, since I’m sure both will get plenty of work. The Indonesian Coconut-Peanut Sauce sounds yummy, and may be something I’ll try adding to a salad or quinoa.
That is so great! Way to go on getting your new healthy lifestyle off to such a great start!
I love crunchy-crusted baked tofu! Macadamia Crusted Tofu was one of the first tofu recipes I found on the internet and it’s still my favorite.
Yumm I’m bad. I love it fried and crispy on the outside and chewy on the inside and tossed in a stir-fry!
I love to slice tofu and shake it with a bunch of nooch and spices and then bake. Perfect snack!
Ooh! Would love to try this with a crispy tofu recipe.
I love making spicy chili tofu! I’m a lazy presser though, so an EZ Press would help immensely
My favorite way of making tofu is to get all the water out (balancing a bunch of heavy crap on it…:) and then fry it in a pan so it gets nice and browned. Then toss in a stir fry. YUMM!
Call me crazy but I actually love super-firm tofu raw!
I love pressed (I use two heavy plates and would love a real press!), lightly pan-fried tofu! Peanut sauce is incredible!
My favorite way is to press the tofu, then marinate it in soy sauce, sriracha sauce, garlic, ginger, and sesame oil. Then bake it in the oven. So yummy!
I’ve only used tofu a few times at home because I’m kind of intimidated by it(I usually order it out or buy already prepared from Whole Foods). I think this tofu press would help me with that. Would love to win this, Thanks!
I would love one of these!
HOW DID YOU KNOW??? I have been waiting for a recipe for the perfect made from scratch, full on flavor, healthfilled sauce to go with my brown rice, broccoli and tofu! seriously : ) Thanks Amber!
Hehe, cool! Great minds do think alike
I make something similar to this, but I always just wing the recipe. I look forward to giving this a try, and then possibly make it my go-to recipe
I also never think to bake tofu — thanks for that reminder 
i will eat tofu almost way it can be prepared- my favorite is pressed and marinated, then baked. alternatively- frozen tofu that has been boiled to thawed and then pressed, marinated and baked
I’ve always wanted an official tofu press but could never justify the pricetag. I’d love to win one!
This looks awesome! I was looking for some easy Indonesian Vegan recipes and this is right up that alley!
I love seared tofu with a teriyaki sauce. MMM
I always do the balancing act! =P I would love to have this to make the chore a lot easier!
Simple baked tofu is my favorite – so versatile and yummy. That sauce, however, looks amazing, so I may have a new favorite flavor soon
.
I love anything with PB in it! Have to try this
My mouth is waaaterring just thinking about this! But quick Q. When you say that you lightly bake the tofu for a bit (after tossing with some sauce), what temp and how long would that be? I think I’ll have to make this tomorrow…YUM! Thanks Amber!
Ps. I hope my entry worked. I wanted to leave a comment, but I wasn’t able (?). Hmm.
Hey Dana!
Oh, I wish I had an exact method to tell you! I’ve cut tofu into cubes, triangles, or strips; I’ve baked it at anywhere from 325 to 425 degrees, for anywhere from 15 to 45 minutes; I’ve flipped or not flipped, marinated or not marinated, and on and on…yet I still don’t have a particular way I prefer to do it! For this, I *think* I baked the tofu cubes at 350 (since my oven was already on that temp) for about 15 min, flipped/stirred, returned to the oven and baked about 10 more min. Now, none of that’s exact, but as best as I can remember, that’s how I did it this particular time. Hope that helps!
Oh yah, that’s a tremendous help. At least it gives me something to go by—that’s all I needed. You’re a gem!
I usually just squash my tofu with a paper towel…would love this for my asian stir fry’s!
I love baked tofu on sandwiches – although I don’t like the prebaked stuff at the store, strictly home-baked for me!
I love tofu in pho!
I like baked tofu, sort of like tofu nuggets!
SO COOL!!! i always use the towel and heavy plate/saucepan smoosh method… a tofu press would be waay easier.
This sauce sounds delicious! Can’t wait to try it. And man, I’d get a lot of use out of a tofu press. Must get one soon!
My favorite tofu is Twin Oaks – from a farm in Charlottesville, VA. If you have a grocery store that carries it, I HIGHLY recommend it!
Love this press….I’ve been toying with making one since I saw yours, actually! Winning is always better (besides, I’m lazy).
Favorite tofu is crispy fried tofu tossed in a spicy sauce of chili oil, serrano peppers, and a TON of basil.
That sauce looks amazing! And what a wonderful giveaway. Thanks Amber.
My favorite way to use tofu is in stir-fry. I would love that tofu press. It looks so easy to use.
Oh, that looks so wonderful creamy! I just had dinner, but I’m getting hungry again! =)
My to do list is getting longer….
Can’t wait to make this sauce!
I really like my crispy tofu method of pressing, cutting into small squares, cooking in a bit of sesame oil on one side until crispy, then flipping and hitting it with a shot of tamarhi so it can caramelize. Oh man. So good! But, I’m sure it’s great with your sauce, too! I’d love to toss this sauce on some kelp noodles
I’ve never tried pressed tofu before, but it sounds awesome!
I can’t wait to try the recipe! My favorite way to prepare tofu is to slice into patties, marinate overnight, and throw it under the broiler.
We are newly vegan & my BF always complains that the texture of tofu is not firm enough, like the ones we buy at restaurants or WFM. This sounds like it would be the answer, and easy to boot! Anything to keep him eating vegetarian/vegan will be a huge help!
Love tofu cooked up a little crisp and tossed with a little liquid animosity and coated with nutritional yeast
Wow, liquid animosity? What’s your secret recipe for that?
Autocorrect? Hehe!
Frankly, my favorite way to prepare tofu is to buy it already baked and packaged. I can’t seem to get my own as chewy and delicious. But now perhaps I’ve found the secret!
My favorite way to prepare tofu is with a simple marinade and stir fry it. My kid love when I make tofu crispies.For this, I cut tofu in pieces and dredge it in cornmeal mixed with old bay seasoning, ten pan fry it in coconut oil.
My fave way to eat tofu is in a stir fry, or in miso soup. I CANNOT wait to try this delish peanut sauce!
Bubble juice has been a favorite of my families since my kids were little (they are in their 40′s now). We lived in an orange grove and would put oranges along with tofu in the Vita Mix and it would make lots of bubbles so the kids called it bubble juice. We could put almost anything in the Vita Mix (berries, spinach, carrots)along with the tofu and it would be a great “to go” breakfast for the kids on the way to the babysitters. Lots of protein,fiber with natural vitamins and minerals. My kids still call it bubble juice today and still drink their bubble juice with tofu.
I would like to win one of these so my wife does not have clean dish towels on top of the counter along with heavy tomato cans to squeeze the liquid out of the tofu so she can make stir fry tofu.I’d really like to have my counters back. Thanks
I’ve never had tofu,but would love to try it.
Looking for healthier ways to cook tofu, maybe with this press I could stop deep frying it!
Tofu in any form is just wonderful!
I love it in soups…soaks up the yummy flavors from whatever broth you use.
i love it every which way…baked, stirfried, fresh…but these days, i’m also partial to using it as a “creamy” base to create dips and desserts.
I am new to this and have never tried so this would be the perfect opportunity for me to learn! Thanks Doreen
Just an FYI on this delicious sauce, I recently made a triple-batch of it about a week ago and froze the other 2/3 of it that I didn’t use in that night’s dinner. I pulled out one of the containers a few nights ago so that I’d have a quick sauce to throw over some green beans and roasted cabbage. It held together nicely. Flavor was excellent obviously as it had been sitting and developing even further. I will say that it separates a bit, but that can easily be remedied by throwing it back into a blender or food processor. I didn’t even bother. I just whisked back up really well after re-heating and stirred in with veggie of choice. I even stirred some dallops of this into a pile of brown rice and white beans I had randomly leftover in my fridge. Put that mixture on a few tortillas and topped with tomatoes–oh my heavens. SO good.
Awesome tip! Thanks!
I think I’m slowly making my way through each one of your recipes lol. This sauce was SO GOOD!! I made a tofu stirfry for myself and my boyfriend made his steak and had some of the veggies on the side and when I was cleaning up he said “I hope you’re not throwing away the extra sauce cause I could eat it like soup!”
Thanks so much for the recipe, definitely another keeper!
Hehe! So glad you both liked it!