Description
Tahu tempe bumbu rujak is a typical dish in Javanese home cooking, in which tofu and tempeh are simmered in spices and coconut milk until the gravy thickens. This vegan recipe is an excellent source of protein.
Ingredients
Scale
- 250 gr tempe, cut into 3X3 cm cubes
- 250 gr firm tofu, cut into 3X3 cm cubes
- 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
- 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
- Salt to taste
- 0.5 tsp sugar
- 700 ml water
- 65 ml coconut milk
- 10 bird’s eye chillies
Instructions
- Deep fry the tofu until half-cooked. Set aside. Do not fry the tempe.
- In a blender or food processor, blend the garlic, shallots, red chillies, ginger, candlenuts and turmeric into a fine paste.
- Heat vegetable oil in a wok over medium heat, then sauté the spice paste, pepper powder, coriander powder, lemongrass, galangal, salam leaves and kaffir lime leaves until fragrant (around 4 minutes).
- Add salt and sugar.
- Add water, stir until the sauteed spices and the water are mixed together.
- Add the coconut milk, stir well.
- Add the tempeh and tofu pieces. Wait until the mixture boils, then reduce the heat to medium low.
- Simmer for about 35 minutes or until the sauce is reduced and thickened.
- Add the whole bird’s eye chillies, cook for another 5 minutes, then turn off the heat.
Keywords: Vegan, Tofu, Tempe, Coconut, Turmeric