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-FreePer serving: 97 calories, 7.8g fat (3g sat), 4.2g carbs, 1g fiber, 3.3g protein
- 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
- 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.
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.