Ingredients:
2 cups of blanched vegetables (such as bean sprouts, green beans, carrots, potatoes, and cabbage)
1 cup of tofu, cut into small cubes
8 ounces of vermicelli noodles, boiled
1 cup of crunchy peanut butter
1 tablespoon of tamarind paste
1 clove of garlic, minced
2 teaspoons of palm sugar
2 tablespoons of kecap manis (Indonesian sweet soy sauce)
2 tablespoons of soy sauce
2 teaspoons of red chili flakes
2 teaspoons of roasted sesame oil
2 tablespoons of lime juice
Salt to taste
2 tablespoons of vegetable oil
8 skewers (if using bamboo skewers, soak in water for 30 minutes before using)
Instructions:
In a small bowl, mix the peanut butter, tamarind paste, minced garlic, palm sugar, kecap manis, soy sauce, red chili flakes, sesame oil, lime juice and salt to make the peanut sauce.
In a separate pan, heat the vegetable oil over medium heat. Add the diced tofu and cook until browned on all sides. Set aside.
Skewer the blanched vegetables and tofu and set aside.
In a separate pan, heat a small amount of oil and cook the skewers until slightly charred.
Serve the skewers with the boiled vermicelli noodles, a drizzle of the peanut sauce, and additional lime wedges for garnish.
