Tofu Satay with Peanut Sauce: An Indonesian Classic

For the marinade:

400 g firm tofu

5 tsp kecap asin (salty soy sauce)

3 tsp kecap manis (sweet soy sauce)

2 tsp fish sauce (or extra soy sauce for a vegetarian version)

1 tbsp brown or palm sugar

1 small red chilli, finely chopped

100 ml water

For the satay sauce:

150 g unsalted peanuts

8 cl (80 ml) peanut oil

4 garlic cloves

2 small red chillies and 1 long red chilli

1 small tomato

1 tbsp kecap manis

1 tsp brown sugar

2 tsp lime juice

3 pinches of salt

1 glass of hot water

Method:

1. Make the sauce. Heat the oil in a pan and fry the peanuts, stirring, until golden. Lift them out, then briefly fry the garlic, chillies and tomato in the same oil.

2. Blend the peanuts with the fried garlic, chillies and tomato, then add the kecap manis, sugar, lime juice and salt. Loosen with hot water, little by little, until smooth and creamy.

3. Marinate the tofu. Mix the soy sauces, fish sauce, sugar, chilli and water. Cut the tofu into 2–3 cm cubes, toss them in the marinade and leave in the fridge for at least 30 minutes.

4. Grill. Thread three cubes onto each soaked wooden skewer and grill over hot charcoal or in a grill pan, brushing with marinade, until golden on all sides.

Serve hot with the peanut sauce, steamed rice or lontong, and a few slices of cucumber and shallot. Satay is everywhere in Indonesia, from Bali's night markets to the warungs of Lombok and Gili Trawangan, and this tofu version is a light, smoky favourite.

At The Gili Beach Resort, it is just the kind of dish to enjoy by your private pool as the sun goes down.