Terik Tahu dan Tempeh - Tofu and Tempeh Stew in Coconut Milk

Author: Anita Jacobson

Categories: Side Dish Vegetarian

Cuisines: Indonesian

Ingredients: Bean Tofu

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 2 tablespoon oil
• 2 bay leaves (Indonesian: daun salam)
• 2 kaffir lime leaves (Indonesian: daun jeruk)
• 1 lemongrass (Indonesian: sereh), cut and bruised
• 500 ml coconut milk
• 300 ml water
• 250 gram tempeh, cut into bite sizes, deep fried
• 250 gram tofu, cut into bite sizes, deep fried
• Grind the following into spice paste
• 100 gram shallot (Indonesian: bawang merah)
• 4 cloves garlic (Indonesian: bawang putih)
• 5 candlenuts (Indonesian: kemiri)
• 1 inch galangal (Indonesian: lengkuas)
• 2 teaspoon coriander seeds (Indonesian: biji ketumbar)
• 1 teaspoon palm sugar (Indonesian: gula Jawa)
• 1 teaspoon salt

Instructions

1. Heat oil and sauté spice paste until fragrant, about 2-3 minutes
2. Add bay leaves, kaffir lime leaves, and lemongrass, cook for another 2 minutes.
3. Add coconut milk, water, fried tempeh, and fried tofu. Bring to a boil.
4. Reduce heat, and simmer until the sauce has reduced and clings to tofu and tempeh.
5. Turn off heat, and transfer to a serving bowl. Serve with steamed white rice.