VeggieTalk

OK, this is my last post on the Israel-Europe trip, then it’s back to the present moment, a place in which I spend very little time. Amsterdam is host to a number of Indonesian restaurants (Indonesia was once a Dutch colony), and we were informed that a rijkstaffel (“rice table”) meal would be a memorable experience. For rijkstaffel, one pays a set price for the number of people; a big bowl of rice is served with lots of little dishes. We dined at Long Pura, Rozengracht 46-48. The boys were especially keen on the golden sautéed tofu on skewers with a thick, really rich peanut sauce (we had to get seconds on that one—see the dish at center, top with the magenta orchid).

Once home, I just had to make that one. I tried to faithfully reproduce the flavors of the sauce, though I’m sure that the following recipe is not authentic. But if it tastes good, and it’s easy and quick, that’s what matters to me. I cut extra-firm tofu into triangles, blotted very well, then sautéed it in a very small amount of oil (no need for too many added calories, as I’m sure the peanut sauce has plenty!). Once the tofu was cool enough to handle, I threaded it onto skewers, and on each plate, I placed one skewer of tofu on a small bed of cooked bean-thread noodles, and piled on the sauce. It got raves from the family and brought us briefly back to Amsterdam!

This sauce can be used to top sautéed tofu or tempeh, and it’s also good with noodles.

Rich Peanut Sauce

Makes about 2 cups

Look for Thai chili paste in the international food section in supermarkets and natural foods stores. I use the Thai kitchen brand.

• 1 cup crunchy natural peanut butter
• 3 tablespoons reduced-sodium soy sauce
• 2 1/2 tablespoons lime juice
• 1/4 cup natural granulated sugar
• 2 teaspoons minced fresh ginger
• 1/2 to 1 teaspoon Thai red chili paste

Combine all the ingredients in the container of a food processor with 1/2 cup water. Process until smoothly combined.

Transfer to a small saucepan and heat until at a gentle simmer. Cook over low heat for 2 minutes, stirring frequently Add a bit more water if too thick.

Serve warm or at room temperature over tofu, tempeh, or Asian noodle dishes.