Amsterdam is host to a number of Indonesian restaurants (Indonesia was once a Dutch colony), and on a visit to this charming city with my sons, we were informed that a rijkstaffel (“rice table”) meal would be a memorable experience. A big bowl of rice is served with several tasty little dishes. My sons were especially keen on the golden sautéed tofu on skewers that was accompanied by a rich peanut sauce. Once home, I tried to reproduce the flavors of the luscious sauce to serve with triangles of sautéed tofu. Though my version is likely not truly authentic, what counts is that it tastes good, it’s easy, and my sons are still crazy about it. Each time I make it, we’re transported back to Amsterdam, if only briefly.

　　

Ingredients

6 servings

　　Two 16-ounce tubs extra-firm tofu

　　1 tablespoon olive oil

　　Salt

　　Rich Peanut Sauce (page 214)

　　

Step 1

Cut each block of tofu into 6 slabs crosswise. Blot well with tea towels or paper towels, then cut each slab in half to make 2 squares. Finally, cut each square on the diagonal to make triangles.

　　

Step 2

Spread the oil evenly over the surface of a wide skillet and heat. Add the tofu and sauté over medium-high heat until golden on both sides, 10 to 15 minutes. Sprinkle with a little salt.

　　

Step 3

Meanwhile, prepare the sauce according to the recipe.

　　

Step 4

To serve, arrange some of the tofu triangles on each plate and drizzle with the sauce. Or, for a fun effect, thread the triangles onto skewers, then spoon the sauce over them.

　　

menu suggestions

Step 5

The traditional accompaniment to this is, of course, lots of cooked rice, but I also like it with bean thread (cellophane) noodles, rice vermicelli, or soba. If I’m not feeling too rushed, I like to thread a few tofu triangles on each of several skewers, then nestle the skewers on a bed of noodles. A steamed green vegetable (broccoli, asparagus, or Brussels sprouts, depending on the season) adds color to the plate.

　　

Step 6

A good salad to accompany this is Mixed Greens with Sprouts, Apple, and Daikon (page 179) or Bok Choy, Red Cabbage, and Carrot Salad (page 176). Or, a platter of raw vegetables will do nicely in place of a salad.

　　

nutrition information

Step 7

Calories: 262

　　

Step 8

Total Fat: 19g

　　

Step 9

Protein: 19g

　　

Step 10

Carbohydrates: 9g

　　

Step 11

Fiber: 1g

　　

Step 12

Sodium: 250mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).