Silken Tofu With Satay Sauce

Origin: Indonesia


  • 250 g Silken Tofu
  • 150 g sugar peas, cleaned
  • 3 pc shallots, finely sliced
  • 2 gloves garlic, finely sliced
  • 1 pc large red chilli, finely sliced
  • 2 pc spring onions, cut into 1 cm length
  • 1 pc egg, beaten
  • 100 g panier flour
  • 50 ml panier flour
  • salt


  • 3 tsp Indonesian sweet soya Sauce / kecap manis
  • 2 tsp butter peanut
  • 1 tsp chilli sauce
  • ½ tsp pepper powder

Silken Tofu with Satay Sauce

Please handle the silken tofu (egg tofu) carefully since the texture is really soft and fragile 😉


  • Cut the silken tofu into into 1 cm length, put in the beaten egg and coat well with panier flour.
  • Heat 50 ml oil in a frying pan and fry the silken tofu.
  • Turn it over to fry the other side until both sides are brown. Put aside to drain.
  • Put all the ingredients for the sauce in a small bowl and stir with a spoon to mix. Keep aside.
  • Heat 2 tbsp used oil in another frying pan, stir fry the shallots, garlic and chilli. Stirring all the time until fragrant.
  • Add the sugar snap peas and cook until becomes tender.
  • Add the silken tofu and sauce. Stir to mix carefully.
  • Add the spring onions, cook to soften. Serve right away with rice.
Keyword satay sauce, silken tofu, sugar peas

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