Tahu Tempeh Bacem

5.0 from 2 reviews

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Indonesian

Ingredients: Bean Tofu

Prep Time: 15 mins

Cook Time: 1 hour 45 mins

Total Time: 2 hours

Serves: 10

Ingredients

• 3 cup (750 ml) coconut water (Indonesian: air kelapa) (Note 1)
• 2 Indonesian bay leaf (Indonesian: daun salam)
• 1 tablespoon tamarind juice (from 1 teaspoon tamarind paste + 1 tablespoon water, mixed, massaged, and strained)
• 1 block (450 gram, or 1 lb.) firm, or extra-firm tofu, cut into 8-10 pieces
• 450 gram (1 lb.) 100% soybean tempeh, cut into 8 triangular pieces
• Grind the following into spice paste
• 50 gram shallot
• 2 cloves garlic
• 2 inches galangal (Indonesian: lengkuas)
• 3 tablespoon coconut palm sugar (Indonesian: gula Jawa)
• 1 tablespoon coriander powder (Indonesian: ketumbar)
• 1 teaspoon salt

Instructions

1. Place coconut water, daun salam, tamarind juice, and the spice paste in a pot and bring to a boil.
2. Reduce the heat to medium-low, add tofu and tempeh, cover with a lid, and simmer until all the liquid is gone and the spices are fully absorbed by the tofu and tempeh.
3. Heat enough oil for deep frying, fry the tofu and tempeh until golden brown.

Notes

• (1) Or use 3 cups water + 2 tablespoons desiccated coconut.