Tahu Tempe Bumbu Rujak: Tahu and Tempeh in Thick Coconut Sauce (Vegan)

Method9 steps

1. 1

   Step 1: Partially deep-fry the tofu in oil as needed, then set aside. Leave the tempeh unfried for later simmering.

   Uses 250 g firm tofu, cut into 3×3 cm cubes · Cooking oil for deep-frying tofu (quantity unspecified)

2. 2

   Step 2: In a blender or food processor, blend the garlic (4 cloves), shallots (7), red chillies (2), ginger (2 cm), candlenuts (4) and turmeric (4 cm) into a fine paste.

   Uses 4 cloves garlic, peeled, chopped · 7 shallots, peeled, chopped · 2 big red chillies, chopped · 2 cm fresh ginger, peeled, chopped · 4 candlenuts, chopped · 4 cm fresh turmeric, peeled, chopped

3. 3

   Step 3: Heat vegetable oil in a wok over medium heat, then sauté the spice paste, pepper powder, coriander powder (0.5 tsp), lemongrass (2 stalks), galangal (4 cm), salam leaves (2) and kaffir lime leaves (2) until fragrant (around 4 minutes).

   Fry Bumbu Rujak spices · 4 minUses Vegetable oil for sautéing spices (quantity unspecified) · Bumbu Rujak spice paste · 0.5 tsp white pepper powder · 0.5 tsp coriander powder · 2 stalks of lemongrass, use only the white part, bruised, knotted if it has long stalks · 4 cm fresh galangal, peeled, sliced · 2 fresh salam leaves · 2 fresh kaffir lime leaves

4. 4

   Step 4: Add salt (to taste) and sugar (0.5 tsp).

   Uses fried Bumbu Rujak spices and herbs · Salt to taste · 0.5 tsp sugar

5. 5

   Step 5: Add water (700 ml), stir until the sauteed spices and the water are mixed together.

   Uses seasoned fried spices · 700 ml water

6. 6

   Step 6: Add the coconut milk (65 ml), stir well.

   Uses spiced water broth · 65 ml coconut milk

7. 7

   Step 7: Add the tempeh and tofu pieces. Wait until the mixture boils, then reduce the heat to medium low.

   Uses spiced coconut broth · 250 g tempeh, cut into 3×3 cm cubes · partially fried tofu

8. 8

   Step 8: Simmer for about 35 minutes or until the sauce is reduced and thickened.

   Simmer sauce · 35 minUses tofu and tempeh simmering in coconut sauce

9. 9

   Step 9: Add the whole bird’s eye chillies (10), cook for another 5 minutes, then turn off the heat.

   Finish whole chillies in stew · 5 minUses reduced tofu-tempeh coconut stew · 10 bird’s eye chillies