Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 2 cups of mixed vegetables (such as green beans, bean sprouts, carrots, and cabbage), sliced thinly
- 1 cup of shredded coconut
- 1 tablespoon of vegetable oil
- Salt to taste
For the Peanut Sauce:
- 1 cup of unsalted roasted peanuts
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 teaspoon of tamarind paste
- 1 teaspoon of palm sugar
- 1 teaspoon of salt
- 1 cup of water
Special Equipment Needed:
- Food processor or blender
- Large mixing bowl
- Skillet or wok
Step-by-Step Instructions:
1. In a skillet or wok, heat up the vegetable oil over medium heat. Add the tofu cubes and stir-fry for 3-4 minutes until they are golden brown. Remove from heat and set aside.
2. In the same skillet or wok, stir-fry the mixed vegetables for 2-3 minutes until they are slightly cooked but still crunchy. Remove from heat and set aside.
3. In a food processor or blender, grind the roasted peanuts until they become a fine powder.
4. In a saucepan, sauté the garlic and onion until fragrant. Add the ground peanuts, tamarind paste, palm sugar, salt, and water. Stir well and cook over low heat for 5-7 minutes until the sauce thickens. Remove from heat and set aside.
5. In a large mixing bowl, combine the stir-fried tofu, mixed vegetables, and shredded coconut. Add salt to taste.
6. Pour the peanut sauce over the mixture and toss well until everything is coated evenly.
7. Serve the urap with tofu and peanut sauce at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 23g
- Saturated fat: 7g
- Cholesterol: 0mg
- Sodium: 590mg
- Total carbohydrates: 19g
- Dietary fiber: 6g
- Sugars: 7g
- Protein: 13g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or chicken.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Unsweetened shredded coconut can be substituted with fresh grated coconut.
Variations:
- Add cooked rice noodles or vermicelli to the urap for a heartier meal.
- Use different nut butters such as almond or cashew instead of peanut butter for a different flavor.
Tips and Tricks:
- Make sure to drain the tofu well before stir-frying to avoid excess moisture.
- Use a non-stick skillet or wok to prevent the tofu from sticking.
- Adjust the amount of tamarind paste and palm sugar to your liking for a more sour or sweet taste.
Storage Instructions:
- Store leftover urap in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the urap in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the urap on a large platter and garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil
- Crushed peanuts
Pairings:
- Serve the urap with steamed rice or quinoa for a complete meal.
Suggested Side Dishes:
- Indonesian-style fried rice
- Grilled chicken skewers
- Vegetable spring rolls
Troubleshooting Advice:
- If the peanut sauce is too thick, add more water to thin it out.
- If the tofu is too soft, try pressing it with a paper towel to remove excess moisture before stir-frying.
Food Safety Advice:
- Make sure to cook the vegetables and tofu thoroughly to avoid any potential foodborne illnesses.
Food History:
- Urap is a traditional Indonesian salad made with mixed vegetables and coconut, typically served with a spicy peanut sauce.
Flavor Profiles:
- The urap with tofu and peanut sauce is a combination of sweet, salty, and nutty flavors with a hint of tanginess from the tamarind paste.
Serving Suggestions:
- Serve the urap with tofu and peanut sauce as a side dish or appetizer for a party or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian