Indonesian-Style Stir-Fried Red Chili Tofu with Peanuts
This vegan stir-fry takes inspiration from kering tempeh, a beloved dish at Jakarta’s Warteg Gang Mangga. Traditionally made with crispy fried tempeh tossed in bumbu dasar merah (Indonesian red spice paste), this version uses pressed tofu for better supermarket availability. The tofu batons are coated in turmeric-spiced cornstarch and fried until golden and craggy, then glazed with a jammy sauce made from lemongrass, chilies, and coconut milk. Finished with sweet soy sauce (kecap manis) and roasted peanuts, the result is spicy, savory-sweet, and deeply satisfying. ...