Indonesian-Style Stir-Fried Red Chili Tofu with Peanuts
In Jakarta, at Warteg Gang Mangga, we loved the spicy, savory-sweet kering tempeh. Crisply fried nuggets of tempeh were tossed with bumbu dasar merah, a red spice paste made by pureeing aromatics, that was cooked to a thick, glaze-like sauce that coated the craggy bits.
Don’t skip the step of pressing the tofu. With excess moisture removed, the tofu will be sturdier and meatier and will better hold up to stir-frying. To be efficient, use the hour it sits under weights to prep the other ingredients.
