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indonesian

Balinese Spiced Tofu and Mushroom Skewers with Peanut Chili Sauce

This grilled dish pairs firm tofu, cubed with mushrooms, halved, peanut butter and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

31 g Protein
62 g Carbohydrates
34 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 175g firm tofu, cubed 133 kcal
  • 143g mushrooms, halved 31 kcal
  • 56g white rice (dry) 204 kcal
  • 175g water (for rice) 0 kcal
  • 28g peanut butter (smooth) 165 kcal
  • 28g warm water (for sauce) 0 kcal
  • 13g soy sauce 9 kcal
  • 10g lime juice 3 kcal
  • 6g garlic, minced 9 kcal
  • 8g chili paste 14 kcal
  • 10g vegetable oil 88 kcal

Cooking instructions

  1. firm tofu
    Soak bamboo skewers in water 10 minutes if using. Pat tofu dry to help it brown.
  2. firm tofumushroomssoy saucelime juicegarlic
    Mix soy sauce, lime juice, and half the minced garlic; toss tofu and mushrooms in this quick marinade for 10 minutes.
  3. peanut butter (smooth)warm water (for sauce)chili paste
    Whisk peanut butter with warm water until smooth. Stir in chili paste and a pinch of salt; set aside as dipping sauce.
  4. firm tofumushroomsvegetable oil
    Thread tofu and mushrooms onto skewers. Heat a grill pan or skillet over medium-high heat and add oil.
  5. mushrooms
    Grill skewers 2-3 minutes per side until browned and the mushrooms are tender.
  6. peanut butter (smooth)chili paste
    Serve skewers with peanut chili sauce and cooked rice.

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