Fancy Plant-Based Tofu Steak With Tamarind Sauce

The sweet and sour taste combination of tamarind sauce is a unique taste that Indonesian people like when serving tofu dishes.

Let me ask you something, please don't get bored with my tofu recipe. That's because I use tofu as often as possible for my protein intake for my body. ❤️

I'm glad I have lots of menu combinations from tofu. So, my husband can also enjoy tofu menus with feelings of happiness. I just want my husband to be happy and after enjoying my food he will be enthusiastic about working, always. ❤️

This time I used yellow tofu. With yellow surface. Also, the texture of yellow tofu is slightly harder than white tofu. However, yellow tofu has a more savory taste than white tofu.

I will serve yellow tofu with cabbage and mung bean sprouts. Also, the special is the sweet-sour tamarind sauce.

Have you ever heard about tamarind? In Indonesia, we use ripe tamarind to create a fresh sour taste, instead of using lemon juice or vinegar. However, tamarind has a dark color like brown sugar so it can only be used for certain types of dishes that have a dark gravy to avoid discoloration.

I will make a delicious dinner menu even without rice. Because the one block of yellow tofu that I use is already filling. That's why, this menu is also suitable as a diet menu.

By the way, I also used Crispy Oyster Mushrooms to serve this dinner menu. You can skip these mushrooms ingredients if you wish.

THE INGREDIENTS

• 2 yellow tofu
• coriander powder and enough salt for seasoning the yellow tofu

TAMARIND SAUCE

• 1 cup of water
• 30 grams of tamarind
• 3 tablespoons of sweet soy sauce
• 2 cloves of garlic, sliced
• 3 small cloves of red onion, sliced
• 1/2 teaspoon of salt

The VEGGIES

• a handful of mung bean sprouts
• a handful of slices of cabbage

CRISPY MUSHROOMS

• 50 grams of Oyster Mushrooms
• 3 tablespoons corn flour (or more according to the size of your mushrooms)
• to taste coriander powder and salt

COOOKING INSTRUCTIONS

Clean the Oyster Mushrooms and drain. Then, prepare corn flour and mix it with a pinch of salt and a pinch of coriander powder. Also, you can add pepper if you want that. Stir in the flour, then coat the mushrooms with the flour.

It doesn't matter if the mushrooms are still damp. This will make the corn flour sticky. But make sure the water content doesn't flood the mushrooms. Only allowed in damp conditions.

After the mushrooms are coated in flour, then spread or spray oil on the surface of the mushrooms.

Make sure to preheat the air-fryer beforehand. Then roast the mushrooms for 15 minutes per side.

Can be deep-fried if you don't have an air fryer. However, the air-fryer method is healthier because it uses less oil.

Slice the surface of the tofu in two opposite cutting directions. Diagonal direction to create an incision direction like the one in my picture.

Then sprinkle salt and coriander powder evenly on the surface of the tofu.

Heat some oil. Then cook the tofu until golden brown on both sides. Honestly, I have to be careful about turning the tofu so they don't get damaged. 🤣✌️✌️✌️

Bring water to a boil. Then add slices of cabbage and mung bean sprouts. Add a pinch of salt. Cook for about 3-5 minutes depending on the texture of the vegetables you want.

Prepare a bowl. Mix tamarind, soy sauce, salt, and water. Mix them well, and set aside.

Heat a little oil, then stir-fry chopped garlic and red onion. Once golden brown, then add the tamarind sauce.

Bring them to a simmer, then the tamarind sauce is ready to be served.

SERVING WAYS

I had no idea that crispy air-fryer mushrooms would be amazing on top of tofu steak! Absolutely this one will be an elegant tofu steak that is affordable. In fact, we can make it at home.

One more thing, my husband was pleasantly surprised that he could eat air-fryer crispies with a little oil. He didn't expect that it could be cooked with so little oil.

TAMARIND SAUCE is a refreshing sauce combination, just when we use lemon in the sauce. This one is our favorite fresh sauce for serving vegetable salad in Indonesia. Mostly with tofu, sprouts, and lettuce.

I hope you have dinner which is fun. See you, veggie lovers. ❤️❤️❤️

Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

Best Regards,
Anggrek Lestari