1/4 cup mango chutney
1/4 cup vegetable oil
1/4 cup ketjap manis
1/2 teaspoon curry powder
extra firm tofu, (formerly pork), cut in 2.5cm (1) cubes-for four people
1/2 cup peanut butter (smooth or crunchy)
3 tablespoon lemon juice
1/4-1/2 teaspoon sambal oelek
2 cloves garlic, minced
1/3 cup rice syrup
Mix chutney, 2 Tbsp oil, 2 Tbsp ketjap and curry powder. Marinate tofu in this mixture for at least one hour.
Thread tofu onto skewers; place on a rack in a shallow baking pan. Bake at 160C (325F) for 15 minutes.
Combine peanut butter, lemon juice, 2 Tbsp ketjap, 2 Tbsp oil, sambal oelek, garlic and rice syrup in a medium saucepan. Heat to boiling and brush on all sides of tofu. Bake for 10 minutes more and serve on rice. Use remaining peanut sauce as a dip.