Theresa's Mixed Nuts: Indonesian-Style Tofu

Friday, January 24, 2025

Indonesian-Style Tofu

Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.



When my husband isn’t home for dinner, my daughter and I like to indulge in recipes that he normally wouldn’t be fond of. It’s usually a lot of rice, soups, and homemade pizzas. This week we were really craving mushroom risotto, but I realized I was out of arborio rice. Too lazy and too cold to trek to the grocers, we rummaged through the pantry and found a big bag of jasmine rice, shiitake mushrooms, and a container of tofu. Which worked out in our favor since we’ve been wanting to try this Indonesian-style Tofu recipe from Golden Blossom. 



Tofu isn’t something that normally excites me in recipes, but every so often I do like to season it up and toss it into a dish. To season the tofu here, it did say to marinate overnight, but I feel like the marinade has ingredients with strong flavor profiles, so I just prepped the tofu a few hours ahead instead of the previous day and it turned out quite well. After broiling for several minutes, we served over a bed of steamed rice, poured a bit of the sauce over, then finished off with some sliced green onions to add in a little color. I didn’t have any available, but I would have probably added in a sprinkling of sesame seeds as well,  because why not? This was filling and tasty, but also a healthy option. Perfect for those who are on the same path as we are with more home cooking and lighter, healthier recipes in our meal rotation.

Ingredients

1 pound firm tofu, cut into 1 inch-thick slices

Drain between layers of paper towels for 30 minutes.

Marinade:

2 large dried shiitake mushrooms (about 1/4 oz), chopped

1/2 cup water

1/4 cup olive oil

1/4 cup red wine vinegar

1/4 cup soy sauce

1 garlic clove, halved

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

Sauce:

1/2 cup soy sauce

2 Tablespoon RAW GOLDEN BLOSSOM HONEY

1/4 teaspoon ginger


CLICK HERE FOR FULL RECIPE 



You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.


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Tofu, Yay or Nay? 



24 comments:

  1. It’s only been in the past five years that I’ve eaten tofu, thanks to my Chinese daughter-in-law. It’s particularly good in hot pot. I’ve not experimented much with it, though.

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    1. My daughter loves hot pot. You're lucky you're getting to enjoy new authentic Asian dishes having your daughter in law on hand to help!

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  2. I don't really differentiate rice, it is all the same to me, I buy which ever is the cheapest LOL Tofu here already comes seasoned in different aromas, smoked, onion, dill, paprika, sesame etc. And we don't have to dry it nor do all that weird process LOL I usually just bread it in some buckwheat or millet crackers and fry it as the main meal with some veggie mash on the side. In other shops tofu is expensive, but thank god for Lidl, they have the seasoned one quite cheap and affordable, so I always have it stacked in my freezer.

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    Replies
    1. We don't really have many of the flavored varieties here. Maybe in some specialty shops, but I'm too lazy to hunt it down. You need the starch of the arborrio for good risotto, so that's all I'll use when making that dish. But for other rice dishes, idc if I have white, jasmin, brown, or whatever else on hand. It's all the same to me there too.

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  3. This is a perfect recipe that I would love to try- Jasmine rice is my favorite and being vegan, tofu dishes work for me. Thanks for the recipe.

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    Replies
    1. I could eat any rice all day every day. But Jasmine is one that I tend to buy the most.

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  4. I've thought about trying tofu but haven't made it yet. I've thought about it though and this does sound pretty good.

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    Replies
    1. Tofu is an acquired taste. It's not one I've ever loved, but tolerate. I do like it in hot and sour soup. Fried occasionally as well.

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  5. Can't say I've ever had it, which is a surprise to no one at all. Lol filling and healthy is always a win though.

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  6. This Indonesian-style tofu recipe sounds absolutely delicious! I love the idea of using jasmine rice as a base – it must’ve paired so nicely with the shiitake mushrooms and the rich, savoury marinade. I totally agree about the sesame seeds too, they’d add the perfect touch of crunch and flavour! It’s great to hear you’ve been experimenting with healthier meals – this sounds like the perfect comfort food that’s light but still so satisfying. Thanks for sharing, and I hope you and your daughter enjoyed every bite. Have a wonderful weekend!

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  7. Gracias por la receta. Te mando un beso

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  8. this looks so tempting! thank you for sharing

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  9. You would think Tofu would be my friend since I'm vegetarian, but I just don't care for it. I always look forward to your Friday recipes though! AND the Golden Blossom Honey Bear is cute. :)

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    Replies
    1. When I switched to vegetarian, I couldn't stand tofu either. It's taking some time and will never fully grow on me, but I can tolerate it these days.

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  10. Hello, it's been a long time since I've been here and with such an interesting recipe, with the men out of the house the women have much more room to innovate in the kitchen! I like it!

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    Replies
    1. So glad you stopped back by. I agree. When the men are out of the house, women have more freedom to experiment with flavors suited to their own tastes.

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Thanks for your comments! I appreciate every one of them :) Except promotional posts with added links. Those will be deleted.

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