• Cooking Time:
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  • 2 blocks firm tofu (about 2 pounds)
  • Canolla oil for frying
  • 1 cup raw, shelled peanuts
  • 10 cloves garlic,minced
  • 1 cup crushed peanuts or extra crunchy peanut butter
  • 6 tablespoons Kecap Manis Sedang* (Indonesian medium sweet soy sauce)
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon sambal oelek* (Indonesian ground red pepper paste)
  • 1 tablespoon gula djawa or gula melaka* (palm sugar)
  • 14 ounces coconut milk
  • 1 medium size head of white cabbage, sliced
  • 1 medium onion, chopped
  • 1 bunch green onions, sliced
  • 1 cup beansprouts


  • Wipe tofu thoroughly on paper towels.
  • Cut tofu in 1/2 inch squares.
  • Heat oil in wok or large frying pan and fry the tofu until golden brown on all sides.
  • Drain fried tofu on paper towels.
  • In the same oil fry the peanuts for 3 to 4 minutes, drain and rub off the skins.
  • Set aside.
  • Make the sauce by pouring all but one tablespoon of oil; fry the onion and garlic over low heat until onion is soft.
  • Add crushed peanuts or peanut butter, Indonesian soy sauce, sambal oelek and palm sugar.
  • Stir until well mixed.
  • Add coconut milk, than the sliced cabbage.
  • Cook for about 5 minutes, add tofu.
  • Stir in tofu without breaking squares.
  • Just before serving add beansprouts and green onion.
  • Serve over warm rice.
  • These products can be purchased at your local Oriental Markets, such as 99 Ranch Market or on line.

Categories: Asian  Dinner 
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