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This is another favorite dish of mine that I adapted from Yotam Ottolenghi's book, "Plenty", which offers vibrant vegetable recipes. The dish is perfect for a Meatless Monday after Seafood Sunday.

Prep time:
Servings: 2


Cost per serving $2.94 view details


  1. Heat oil in pan. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in arrowroot. Add to the heated oil. "Fry" tofu until they have a thin crust. After tofu cubes are cooked, remove them and transfer to paper towels to drain.
  2. Remove the oil and any sediment from the pan. Add butter and melt. Add shallots, chilies, garlic and ginger. Sauté on low heat for about 15 minutes, stirring occasionally, until ingredients are soft. Add kecap manis and soy sauce, palm sugar and stir. Add crushed black pepper. Then, add the tofu to warm it up. Finally, add the chopped scallions.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 326g
Recipe makes 2 servings
Calories 443  
Calories from Fat 216 49%
Total Fat 24.64g 31%
Saturated Fat 14.92g 60%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 1561mg 65%
Potassium 1010mg 29%
Total Carbs 53.91g 14%
Dietary Fiber 8.4g 28%
Sugars 20.5g 14%
Protein 10.14g 16%


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